What a delicious dish we had! I had found this recipe on a very good Indian cooking blog, and saved it as a favorite; tonight we finally made it, with some amendations I'll detail.
Note that the measurements here are double what the original recipe calls for.
Ingredients:
* Brussels sprouts: a whole small bag of sprouts, which I think was about 2 cups
* Yellow Onion: 2 finely chopped
* Tomatoes: 4, or 1 large (28 oz.) can of crushed tomatoes, plus a smaller can (15 oz.) of diced tomatoes
* Cashews: 2 tbsps
* 5 dried Thai (bird) chillies rather or 2 large red chillies, finely minced. You may wish to adjust to your own tastes - we love heat!
* Cardamom: 4 crushed
* Cloves: 4
* Bay leaf: 2
* Fennel seeds: 2 tsps
* Ginger garlic paste: 2 tsps. We used equal amounts of minced garlic and ginger.
* Garam Masala: 3-4 tsps
* Salt as required it definitely did need some, but we added afterward
* Sugar: 1 tsp
* Coriander (cilantro) leaves for garnishing
this sauce would be fantastic with greens or chickpeas (or both!), or with dry-fried tofu and some fresh spinach thrown in.
Directions
1. Wash the Brussels sprouts in running water and slit open the bulb ends like "X". This helps in steaming the bulbs evenly. Steam the Brussels sprouts for about 7 minutes in a idli cooker until half done or in the microwave for about 5 minutes - depending on the size and amount of sprouts.
2. Meanwhile, puree tomatoes, red chillies and cashew in a blender. If you are using canned tomatoes, skip the pureeing step, and just blend the Thai bird chillies or red chillies and the cashews until they're nice and smooth - throwing in some of the crushed tomato from the can to help.
3. Heat oil in a pan, then add bay leaf, cardamom, cloves, Fennel seeds and onions. Fry for about 3 minutes over medium heat and then add Ginger garlic paste and continue to cook, until the onion is light brown.
4. Now add the tomato puree, garam masala, sugar and salt and cook until raw smell goes off this took about 10 minutes for us.
5. Add the brussels sprouts and cook until the oil separates.
6. Garnish with coriander leaves and serve hot with your choice of bread or rice. We chose to serve it with quinoa, which was just wonderful with it! After some relatively rich fare over Christmas, I think we are both ready for some light and healthy meals.
Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Wednesday, December 31, 2008
Friday, October 31, 2008
tomato and garlic bread soup
(cadged from epicurious some years back, and tweaked) http://www.epicurious.com/recipes/food/views/TOMATO-AND-GARLIC-BREAD-SOUP-102453
1/2 cup plus 2 tablespoons olive oil (preferably extra-virgin) (my note - no way I use this much oil start with 1/4 c.)
9 garlic cloves, minced (well, yah. best method is to throw garlic & oil in the processor 'til combined and creamy. ad stuff here, if you want, like herbs, hot pepper flakes. live!)
8 ounces crusty white sourdough bread, cut into 1-inch pieces (just buy a round loaf of any good rough peasant bread, cube it (best if a touch stale), then mix it up with your oily garlic mess in a very large container. throw in some good sea salt, too.
3 large onions, finely chopped (or more)
8 cups chicken stock or canned low-salt chicken broth (even when I was omni I used veg broth)
2 28-ounce cans peeled plum tomatoes, drained, crushed
1/2 cup freshly grated Parmesan cheese (if you're going to use cheese, this is where you want your reggiano. it counts bigtime in this dish. it's all about fresh, savory flavors - mouth heaven, baby)
1/4 cup thinly sliced fresh basil (for garnish)
1/4 cup Parmesan cheese shavings (like I said. also, use a veggie peeler, pass the chunk of cheese round the table)
Preheat oven to 300°F. Mix 1/2 cup olive oil and 3 minced garlic cloves in large bowl. Add sourdough bread pieces and toss to coat. Arrange bread in single layer on large baking sheet. Bake until golden, stirring once, about 20 minutes. Set garlic-bread croutons aside.
Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add remaining minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes and 1/2 cup Parmesan cheese. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper.
Add garlic-bread croutons to soup and cook 1 minute. Ladle soup into bowls. Sprinkle with thinly sliced basil and Parmesan cheese shavings. (er, not. don't add the croutons before serving. let people build their soups, building little piles of garlic croutons, basil, and cheese fragments. you'll thank me, really)
this stuff freezes so well. and it's great to take to lunch, just pack your go-withs separately. I can guarantee your coworkers will be asking for the recipe. could it be simpler?
1/2 cup plus 2 tablespoons olive oil (preferably extra-virgin) (my note - no way I use this much oil start with 1/4 c.)
9 garlic cloves, minced (well, yah. best method is to throw garlic & oil in the processor 'til combined and creamy. ad stuff here, if you want, like herbs, hot pepper flakes. live!)
8 ounces crusty white sourdough bread, cut into 1-inch pieces (just buy a round loaf of any good rough peasant bread, cube it (best if a touch stale), then mix it up with your oily garlic mess in a very large container. throw in some good sea salt, too.
3 large onions, finely chopped (or more)
8 cups chicken stock or canned low-salt chicken broth (even when I was omni I used veg broth)
2 28-ounce cans peeled plum tomatoes, drained, crushed
1/2 cup freshly grated Parmesan cheese (if you're going to use cheese, this is where you want your reggiano. it counts bigtime in this dish. it's all about fresh, savory flavors - mouth heaven, baby)
1/4 cup thinly sliced fresh basil (for garnish)
1/4 cup Parmesan cheese shavings (like I said. also, use a veggie peeler, pass the chunk of cheese round the table)
Preheat oven to 300°F. Mix 1/2 cup olive oil and 3 minced garlic cloves in large bowl. Add sourdough bread pieces and toss to coat. Arrange bread in single layer on large baking sheet. Bake until golden, stirring once, about 20 minutes. Set garlic-bread croutons aside.
Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add remaining minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes and 1/2 cup Parmesan cheese. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper.
Add garlic-bread croutons to soup and cook 1 minute. Ladle soup into bowls. Sprinkle with thinly sliced basil and Parmesan cheese shavings. (er, not. don't add the croutons before serving. let people build their soups, building little piles of garlic croutons, basil, and cheese fragments. you'll thank me, really)
this stuff freezes so well. and it's great to take to lunch, just pack your go-withs separately. I can guarantee your coworkers will be asking for the recipe. could it be simpler?
Sunday, August 24, 2008
Black beans & rice with sweet potatoes
Oh man was this good! I think next time I'll add lime quarters to squeeze over everything. We had steamed collards on the side, from frozen - these turned out to be a perfect foil to the juicy, slightly spicy dish. Don't skimp on the heat, either - or the vegan sour cream. It's all part of the taste.
http://veggie-terrain.blogspot.com/2007/12/black-beans-rice-w-sweet-potato-cubes.html
http://veggie-terrain.blogspot.com/2007/12/black-beans-rice-w-sweet-potato-cubes.html
Friday, June 27, 2008
Tofu in Morroccan-style Tomato Sauce
Adapted from a recipe by Mark Bittman, which calls for shrimp. We liked it fine, but the sauce appears to be balanced to the delicate taste of shrimp, and we think tofu can handle more robust flavoring. I have added the hot pepper flakes, and probably will up the cumin next time as well. This worked well with sauteed collard greens - a light but filling dish. Recommended, but not my dish of the month!
I also made some rolls earlier today, thinking I'd be making bbq tofu with coleslaw, then I saw this recipe. The rolls are the light wheat bread, from Artisan breads in 5 minutes a day, and they were just right for a sandwich roll (I made them about the size of a small-to-medium hamburger bun). They were really great!
2. Drain tofu, then broil in foil-lined pan after spraying with an olive oil mister. Broil for around 10 minutes, and 4-5 minutes on the other side, or until tofu is golden brown; remove and set aside.
3. heat olive oil in a deep skillet over medium-high, then add ginger and stir to cook for a minute. 4. Now, add all spices and stir briefly until mixture is aromatic, about 30 seconds.
5. Add tomatoes and salt and pepper, stir and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until the mixture is nearly dry, about 15 minutes.
6. Add tofu to heat through, about 3-5 minutes.
7. Serve over rice, garnished with cilantro and accompanied by lime wedges.
I also made some rolls earlier today, thinking I'd be making bbq tofu with coleslaw, then I saw this recipe. The rolls are the light wheat bread, from Artisan breads in 5 minutes a day, and they were just right for a sandwich roll (I made them about the size of a small-to-medium hamburger bun). They were really great!
- 2 tablespoons olive oil
- 1 tablespoon minced ginger
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 t (or more) crushed hot pepper flakes
- 1 minced fresh lime leaf or 1 teaspoon minced lime zest
- 1 28-ounce can chopped tomatoes, drained, or 3 cups chopped fresh tomatoes
- Salt and pepper
- 1 container of extra-firm tofu, drained, cut in 3/4" cubes, and pressed
- Minced fresh cilantro for garnish
- Lime wedges
2. Drain tofu, then broil in foil-lined pan after spraying with an olive oil mister. Broil for around 10 minutes, and 4-5 minutes on the other side, or until tofu is golden brown; remove and set aside.
3. heat olive oil in a deep skillet over medium-high, then add ginger and stir to cook for a minute. 4. Now, add all spices and stir briefly until mixture is aromatic, about 30 seconds.
5. Add tomatoes and salt and pepper, stir and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until the mixture is nearly dry, about 15 minutes.
6. Add tofu to heat through, about 3-5 minutes.
7. Serve over rice, garnished with cilantro and accompanied by lime wedges.
Thursday, June 26, 2008
True Spanish Gazpacho
Posted just now by Aubade on the PPK - I have to try this! Full credit to Aubade and to vegweb.com.
True Spanish Gazpacho (from vegweb.com with a little modification)
2 garlic cloves, peeled
6 tomatoes
1 bell pepper
1 cucumber
1/4 vinegar
1/2 cup oil
ice or water
salt and pepper to taste
Put tomatoes in boiling water for 30 seconds to 1 minute. (peels will start to split) Peel skins off tomatoes. Chop roughly, squeezing out seeds if desired. (discard seeds)
Roughly chop half of cucumber. (remove seeds if desired) Dice other half into small cubes.
Roughly chop pepper- dice half into small cubes if desired.
Put garlic cloves into food processor and whiz until finely minced.
Add tomatoes, half of cucumber and pepper (half or the whole thing, as desired).Whiz until smooth.
Add vinegar and whiz. Then add oil as motor is running and whiz until smooth. Add ice cubes or water to make a nice thin soup consistency.
Add reserved diced cucumber and peppers, plus salt and pepper to taste.
Serve cold with croutons.
Note: some people like red onion in their gazpacho, and it does taste good. If desired, you can add one small onion. You can either whiz the whole thing or whiz half then dice the other half small and add it for crunch at the end with the cucumber/pepper.
True Spanish Gazpacho (from vegweb.com with a little modification)
2 garlic cloves, peeled
6 tomatoes
1 bell pepper
1 cucumber
1/4 vinegar
1/2 cup oil
ice or water
salt and pepper to taste
Put tomatoes in boiling water for 30 seconds to 1 minute. (peels will start to split) Peel skins off tomatoes. Chop roughly, squeezing out seeds if desired. (discard seeds)
Roughly chop half of cucumber. (remove seeds if desired) Dice other half into small cubes.
Roughly chop pepper- dice half into small cubes if desired.
Put garlic cloves into food processor and whiz until finely minced.
Add tomatoes, half of cucumber and pepper (half or the whole thing, as desired).Whiz until smooth.
Add vinegar and whiz. Then add oil as motor is running and whiz until smooth. Add ice cubes or water to make a nice thin soup consistency.
Add reserved diced cucumber and peppers, plus salt and pepper to taste.
Serve cold with croutons.
Note: some people like red onion in their gazpacho, and it does taste good. If desired, you can add one small onion. You can either whiz the whole thing or whiz half then dice the other half small and add it for crunch at the end with the cucumber/pepper.
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