Sun 18 Dec 2011

Thai Red Curry Paste

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Thai curry paste is a great ingredient to have around for weeknight recipes. This Thai curry paste is easy to make with a mini food processor. The fragrance and taste are so much fresher than the red paste from a jar. Later this week I’ll show you how to use the curry paste to make a coconut milk-based Thai curry.

This curry paste does require some lemongrass. I used to buy it at the grocery store, however, it is very expensive and not that fresh. I found a lemongrass plant at the store and decided to try it at home to see how it would grow. It did fantastic! I don’t water it or anything.

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My lemongrass plant

Thai Red Curry Paste
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Prep time: 25 mins
Total time: 25 mins
Add another 5 chiles if you like your curry paste super hot!
Ingredients:
  • 15 chiles de árbol
  • 1 Tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground pepper
  • 3 stalks lemongrass
  • 1/4 cup chopped cilantro stems
  • 1/4 cup chopped shallots
  • 6 cloves garlic, smashed
  • 1 Tablespoon coarsely chopped ginger
  • zest from one lime
  • 1 teaspoon salt
Directions:
  1. Take the stems off the chiles and shake out some of the seeds. Cover the chiles with hot water and let soak while you prepare the rest of the ingredients (or about 20 min).
  2. Heat a small skillet over medium heat. Add coriander and cumin and let toast for 30 seconds or until fragrant.
  3. Remove any dead leaves and roots from the lemongrass stalks. I used about 6-8″ of the bottom part of the stalks. Chop as finely as you can as the food processor will probably have a difficult time breaking down the fibers.
  4. Drain chiles and combine with all ingredients in the food processor. Add 2 Tablespoons water. Pulse for 5 minutes, continuously wiping down the sides, until the mixture becomes a paste. Pack into a jar and use within a month.

 

Posted by carrie under recipes
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Sun 11 Dec 2011

Banana Pancakes

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I still don’t have a waffle maker! My last one lost its non-stick properties so I got rid of it.. I’ve been looking around for a new waffle maker but they all seem like they are poor quality. So, for now I’m stuck with pancakes. These were quick, easy & good. They do have a tendency to stick to the pan though as there is no oil in the batter.

Banana Pancakes
5.0 from 1 reviews
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Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 2
Ingredients:
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 Tablespoon sugar
  • 1 banana, mashed
  • 1 1/4 cups milk (I used almond milk)
Directions:
  1. Mix flour, baking powder and sugar in a large bowl. Mash banana and mix with milk. Pour milk/banana mixture into flour mixture and mix just until there are no more flour lumps.
  2. Lightly oil a non-stick or cast iron pan and heat on medium. To create nice small pancakes (which I think cook better), drop by the tablespoon onto the pan. Cook a few minutes per side until both sides are golden.

 

Posted by carrie under breads , recipes
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Thu 8 Dec 2011

Chickpea Cacciatore

20111207-192113.jpgWhen I was younger my mom made chicken cacciatore every few months. I always liked the meal. She served it HOT straight from the oven in metal dishes. I made this version of cacciatore for a 30 min dinner. Instead of chickpeas you could substitute sauteéd chicken, tofu or tempeh. Serve with pasta to make a complete meal.

Chickpea Cacciatore
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Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4
Ingredients:
  • 1 15-oz can chickpeas, rinsed & drained
  • olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 Tablespoons tomato paste
  • 1/2 cup vegetable broth
  • 1 cup canned diced tomatoes
  • 1 cup sliced mushrooms
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 1/2-1 teaspoon salt (depends on how salty your broth is)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
Directions:
  1. Heat olive oil in a saucepan over medium heat. Add onion and sauté until translucent. Add garlic and sauté for 30 seconds more.
  2. Add tomato paste, vegetable broth, tomatoes, mushrooms, wine & spices. Bring to a boil then simmer for 15 minutes.
  3. Add chickpeas and simmer for an additional 5 minutes. Serve over pasta.

Posted by carrie under beans , main dishes , pasta , recipes
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Wed 23 Nov 2011

Pumpkin pie

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It has been busy around here with vacations, a number of visitors, and attempting to train for an upcoming Turkey Trot 10k. We will be spending Thanksgiving with family this year and though I am not cooking the meal I couldn’t resist making pumpkin pie. It is one of my favorites and one of the easiest pies to make healthier. This recipe is easy, however, if you want to make it easier you can skip the crust and bake the pumpkin mixture in ramekins. Then you have pumpkin pudding!

Pumpkin pie
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Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 8
Ingredients:
  • Crust
  • 3/4 cup flour
  • 3/4 cup rolled oats
  • 1/2 cup toasted pecans, chopped
  • pinch of salt
  • 1/4 cup light-tasting oil
  • 3-4 Tablespoons honey, agave syrup or maple syrup
  • 2 Tablespoons water
  • Pie filling
  • 1 can pumpkin
  • 12 oz silken firm tofu
  • 1/2 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teasoon salt
  • 2 Tablespoons water
Directions:
Crust
  1. Combine flour, rolled oats, pecans, and salt in a large bowl. Mix together oil and honey/agave/maple syrup in another bowl. Make a well in the dry ingredients then pour in liquid ingredients. Mix with a fork until ingredients begin to form a dough. It will be crumbly. If the dough looks dry add 1-2 Tablespoons water. Oil pie plate. Press dough into the pie plate covering all surfaces of the pie plate.
Filling
  1. Place all ingredients in a blender and blend until smooth. Pour into prepared crust.
  2. Bake in preheated 375°F oven for 30 minutes. Take out of the oven and let cool for at least 2 hours before serving.

 

Posted by carrie under desserts , recipes
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Tue 1 Nov 2011

Kidney Bean Curry

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This is one of my standard recipes. It makes a ton so I typically freeze some when I make it. We got home a little late Sunday night and I was so happy to have a bag of this dish frozen. I just put some rice in the rice cooker and dinner was done! Though the recipe includes a lot of ingredients it is very easy so don’t let the ingredient list deter you.

Kidney Bean Curry
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Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 8
Ingredients:
  • 2 cups dry red kidney beans
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 (2 inch) piece fresh ginger root, chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon crushed red pepper
  • 1 teaspoon cumin seeds
  • 6 whole cloves
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tomatoes, chopped
  • 2 cups water
  • salt to taste
  • 2 teaspoons garam masala
  • 1/2 -1 teaspoon cayenne
  • 1/4 cup cilantro leaves, chopped
Directions:
  1. Rinse kidney beans, cover with water and let soak overnight.
  2. Place onion, garlic, and ginger in a food processor or blender and grind into a paste.
  3. Heat vegetable oil in pressure cooker over medium heat. Add red pepper, cumin seeds & cloves. Fry for 30 seconds. Stir in the onion paste and fry, stirring frequently, until golden. Add tumeric, cumin and coriander. Fry for 30 seconds. Add tomatoes and cook until tomatoes are tender.
  4. Drain the kidney beans and add to the pressure cooker. Add enough water to cover plus 2 cups. Add 1/2 teaspoon salt. Close pressure cooker, bring to pressure and cook 15 minutes. Take the pot off the stove and let pressure come down naturally. Stir in garam masala, cayenne and cilantro leaves. Cook for an additional 5 minutes. Serve

Posted by carrie under beans , recipes
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