Diary Recipes: green

Showing posts with label green. Show all posts

Wednesday, May 21, 2014

Green Coconut Chicken – This Could Be a Curry Recipe

I was calling this green coconut chicken recipe a curry all the way up until I started writing the post. The problem with calling something a curry is that people expect it to taste like a curry, and that could mean a whole bunch of things, not all of them good. So, I decided to call it something that wouldn’t necessarily recall a strong taste memory.

While there is a nice dose of red curry powder in the braise, its certainly not the dominate flavor. For something that may seem quite exotic and boldly spiced, this a surprisingly mellow dish. If youve never cooked with coconut milk, this would be a nice recipe to change that.

The coconut milk adds a subtle sweetness and richness that makes it a great vehicle for moving around all kinds of tastes and textures. Ive used this same exact procedure for countless versions using beef, pork, lamb, duck, and seafood, with great results. Its not low in fat, but my sources deep inside the coconut industry tell me the fat is quite unique and healthful.

Regarding the red curry powder: I decided to use a standard supermarket brand as to make this as accessible as possible. I went with the McCormick Gourmet Collection Red Curry Powder, which contains coriander, cumin, chili pepper, red pepper, and cardamom.

This blend does have some heat to it, but if you like your green coconut chicken on the spicy side I suggest a little extra blast of sambal or sriracha. Enjoy!

UPDATE: We have a report that using regular limes, and leaving them in the stew, made the recipe too biter. I used those small key limes, which are very mild, so mine was fine. So, if using regular limes, maybe best to just use the juice and leave them out. Thanks, Qin.

Green Coconut Chicken Ingredients:
4 full leg sections (thigh and drumstick)
salt
vegetable oil
1 onion, sliced
6 thick slices of fresh ginger
1 tablespoon red curry powder
3 green jalapeño
6 cloves garlic
1/2 bunch green onions, light parts
1 bunch cilantro
1 can coconut milk
2 tablespoons fish sauce or to taste, or soy sauce to taste
1 tablespoon brown sugar
1 lime, juiced
eggplant or zucchini, cut in 1-inch chucks
2 cups sweet potatoes or butternut squash, large cubes
thai basil

Tuesday, May 6, 2014

Pesara garelu split green gram fritters

This is my dads favorite breakfast food. I never used to have them when my mom prepared them, because of oil. My mom used to make pesarattu or green gram dosa. Today I am several thousand miles away from my dad, I remember all these beautiful memories when I prepare some special dishes like this. My hubby loved it too!! This time I had many without any fear, thinking to workout in the evening. Now coming to the recipe

Ingredients
Split green gram(moon dal) -1 cup
Ginger garlic paste 1 tbsp
Cumin seeds 1 tbsp
Salt to taste
Green chili to taste
Rice flour 4 tbsp
Pudina/ mint leaves fresh 1/4 cup chopped
Coriander leaves/ cilantro 1/4 cup chopped
Baking powder 1/2 tbsp
Oil for deep fry

Method

Soak split green gram( pesara pappu) over night in water. Next day filter all the water completely and add this to mixe jar. To the mixe jar add ginger garlic paste, salt, green chili and cumin seeds. Grind coarsely with out adding water. The consistency of the batter should be very tight. Take this mixture in a bowl and add rice flour, mint leaves, turmeric, cilantro, baking powder and onions. Mix all the ingredients together. Heat oil for deep fry in a pan. Now take small lemon size batter in hand and make it to flat disc shape in a wet cloth or on a plastic bag and make a hole. This way you can get filters in good shape. Now carefully invert the plastic cover or wet cloth to so that the batter will fall in to oil. Care should be taken while dropping the batter you should hold your hand minimum 3-4 inches away from the pan, and also watch out for oil spills when batter fell into oil. Fry it till golden brown on both sides. Enjoy with palli chutney or with curd/ yogurt like me. Hope you like it. Please Leave your comment before leaving it is very valuable for me and keep visiting.

Sunday, March 23, 2014

Balsamic Glazed Oven Dried Tomato and Carmelized Green Pepper and Onion Pizza

In anticipation of the 3 or 4 solid days of lake effect snow which was predicted to torment northern Indiana, I took an obligatory trip to Sams Club over the weekend to stock up on the essentials and the desirables. Looks like we stacked up about 12 inches in all, but since it has been spread out over a few days the impact has not been catastrophic. However, despite a forecasted respite for the next couple of days, another significant snow event is predicted for the upcoming weekend, but I digress. The original point was that while I was at Sams, in addition to t.p., paper towels, wine (you cant have a snow storm without wine), and cleaning supplies, I also picked up a package of beautiful plum tomatoes. As I determined after arriving home and unpacking the deluge of items from my Jeep, it would be rather difficult for me to consume all 24 tomatoes chopped up in my salad or simply sliced on my tuna sandwich. I decided to devote one of these snowy days to oven drying a portion to chewy, sticky, sweet jeweled perfection for use throughout the week. First up, a pizza. Simple toppings of hot pepper spiked garlic olive oil, caramelized green pepper and onion and these little tomatoey lovelies made a superb homemade pizza, without any specialized equipment or ovens.

Balsamic Glazed Oven Dried Tomatoes

plum tomatoes, halved lengthwise

balsamic vinegar

olive oil

salt

pepper

Preheat oven to 275 degrees. Place the tomatoes on a parchment lined baking sheet and drizzle with balsamic vinegar, olive oil and season with salt and pepper. Toss to evenly coat each tomato. Roast in the oven for approximately 4-5 hours or until they are caramelized and dehydrated but still plump. To store, cover with olive oil, place in an airtight container and store in the refrigerator.

Hot Pepper Spiked Garlic Olive Oil

1 cup olive oil

4 or 5 garlic cloves, smashed

1 teaspoon hot pepper flakes

Place all ingredients together in a cold sauce pan. Turn heat to low and bring up to temperature together. Let garlic sizzle gently for a couple of minutes but do not brown. Turn off heat and let oil steep to develop the garlic and hot pepper flavors. Mash garlic into oil and use as a condiment for pizza or salad dressing.

Basic Pizza Dough adapted from a recipe by Chris Bianco in "The Gourmet Cookbook"

1 (1/4-ounce) package active dry yeast

1 3/4 cups unbleached all-purpose flour, plus more for kneading and dredging

3/4 cup warm water

1 1/2 teaspoons salt

1 1/2 teaspoons olive oil

Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until surface appears creamy, about 5 minutes.

Stir together 1 1/4 cups flour and salt in a large bowl. Add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough remaining flour (about 1/2 cup) so dough comes away from the sides of the bowl.

Knead dough on a dry surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft, and elastic, about 8 minutes. Form into 4 balls for individual pizzas and put on a lightly floured surface and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/4 hours.

To shape the dough for grilling, do not punch down dough. Carefully dredge 1 ball of dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting the bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing the weigh of dough to stretch to roughly 4 inches. Transfer to a floured tray and work edges with fingers to get desired shape. Let side on tray for about 15 minutes and prepare per recipe.

Thursday, March 20, 2014

Pomegranate Glazed Green Beans Portobellos

Pomegranate glazed green beans.

The days may be getting longer but for this casita-bound goddess (I'm not one to strap on skis or skates or hurtle downhill on a toboggan, Darling) each successive chilly day invades my bookworm bones a little deeper. I get restless. I get itchy.

Don't you?

So after a leg stretching day in Santa Fe doing errands and getting a total pick-me-up shake-me-loose hair cut, Steve and I headed back to our quiet casita by the mesa with a bag of fresh green beans and portobellos and a bottle of Trader Joe's Pomegranate Glaze. Something new to try.

Just for fun.

Read more + get the recipe >>

Tuesday, December 24, 2013

Green Salad w spiced walnuts

I found this salad recipe in All You Magazine, and it looked so good! Normally Im not a fan of nuts, but they were good in this recipe.

Green Salad with Spiced Walnuts

Walnuts:

2 tsp. sugar

1 tsp olive oil

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp cumin

1 cup shelled walnut halves, toasted

Salad:

3 tbsp olive oil

3 tbsp red wine vinegar

2 tsp grated orange zest

2 tbsp orange juice

salt and pepper

1 large head or 2 small heads of red leaf lettuce (I just had romaine, so I used that)

2 celery ribs, thinly sliced
1 Granny Smith apple, cored and thinly sliced

salt and pepper

Make walnuts: Whisk sugar, olive oil, 2 tbsp water, salt, cinnamon and cumin in a skillet. Add walnuts and toss to coat. Cook over medium-low heat, stirring constantly, until nuts are crisp and slightly glazed; about two minutes.

Make salad: Whisk olive oil, vinegar, orange zest and juice in a large bowl. Season with salt and pepper. Tear lettuce into large pieces and pile on top. Add celery and apple; toss. Top with walnuts and serve.

If youd like, you could just add the walnuts without making them spicy. You might want to try them spicy, though. The ingredients sound a bit weird, but they make the walnuts have an interesting taste. Even Handy Boy liked them!

Also, the dressing is hard to see in the photo, since its so light-colored. Its a nice, light, sweet salad dressing.

Laurie
www.handymancraftywoman.com