Southern Indian Mixed Vegetables

"Avial", by Anjum Anand
Don't think I've posted this before... it's a really good recipe, not quick but not difficult. All the work is in the prepping of the veg.
"Avial", by Anjum Anand

50g dissicated coconut [I used creamed cc block as I always have it in the house]
2 1/2 tsp vegetable oil
1 tsp cumin seeds
1/2 med onion, peeled and sliced
1-2 green chillies, sliced lengthwise but left whole [I just used sambal oelek]
 1/4 [sure!] tsp tumeric
salt to taste
 2 med potatoes, cut into chunks
2 med carrots, peeled and cut into fat batons
15cm pc cucumber, halved, de-seeded, cut into 1cm pieces
100g green beans [a handful, basically]
50 g shallots, peeled and halved
10g fresh ginger, peeled and roughly chopped [I had run out so used dried which was fine]
2 handfuls frozen peas
12 curry leaves [I just used bay leaves, I think curry leaves are daon salam]
5 level Tbsp plain yoghurt [or whatever!] 
1 Tbsp coconut oil

• In a large non-stick pan, sautée cumin, onion and chillies for about 4-5 mins until onions are soft and colouring. 
• Add turmeric, salt, potatoes and carrots, cook covered for about 14 mins, over a low heat, stirring frequently so it doesn't stick. Sprinkle with water if necessary [shouldn't be!]
• Add cucumber and green beans and continue cooking [abt 6-7 mins] until all vegs are tender
• In the meantime, blend shallots, ginger and coconut along with its soaking water to make a fine paste.
• Add to pan together with the peas and cook, stirring often, for 5 mins. 
• Tear the curry leaves to release their aroma and add to pan. Give it a good stir and add the yoghurt.
• Turn off the heat, mix well and pour over coconut oil, if using.

 Serves 6

Bon Appétit!

Cilantro and Lime Cauliflower Rice

 



I am putting this recipe in here because I always look for it here!

Skinnytaste.com

Servings: 5 • Size: 1 cup  • Old Points: 1 pt • Weight Watchers Points+: 2 pts 

Calories: 61 • Fat: 3 g • Carb: 8 g • Fiber: 3 g • Protein: 2.5 g • Sugar: 0 g

Cholesterol: 0 mg • Sodium: 37 (without salt)

Credit to Nicole for finding it!

Ingredients:

• 1 medium head (about 24 oz) cauliflower, rinsed
• 1 tbsp extra-virgin olive oil
• 2 garlic cloves
• 2 scallions, diced
• kosher salt and pepper, to taste
• 1-1/2 limes
• 1/4 cup fresh chopped cilantro

Directions:

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.

Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste.

Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.

Makes 5 servings [or not!!].

Added by  Ella+Felix Mama:

Creamy garlic celery soup

12 large celery stalks

2 Tbsp oil eg. olive or sunflower

1 large onion, chopped
6-8 fat garlic cloves, minced

2 Tbsp unbleached white flour

2-3 medium potatoes, peeled and diced

2 tsp dried herbs eg. basil, oregano, rosemary

1/4 cup chopped fresh parsley or parsley and dill

1/4 cup celery leaves

1 - 1½ cups milk (regular, low fat, soy, whatever)

Salt and pepper to taste

Chopped fresh parsley/dill for garnish

Clean and trim the celery stalks and cut 10 of them in ½ inch pieces. Chop the remaining 2 stalks into smaller (1/4 inch) pieces and set aside. 

Heat 1 Tbsp. of the oil in a soup pot. Add the onions and garlic and sauté over medium heat until the onions are lightly golden. Sprinkle in the flour and stir it in until it disappears. Add the larger pieces of chopped celery, the potatoes and just enough waterto cover. Bring to a simmer then add the mixed dried herbs, fresh herbs and celery leaves. Simmer gently until the vegetables are tender (about 25 mins). Remove from heat. 

With a slotted spoon, transfer the solid ingredients to a food processor or blender and purée, in batches if necessary, until very smooth. Stir back into the soup pot. Return to a very low heat and add enough milk to achieve a slightly thick consistency. 

Heat the remaining oil in a small skillet. Add the reserved smaller pieces of celery and sauté over moderate heat until it is touched with golden spots. Add to the soup, then season to taste with salt and pepper.

Serve at once, or allow the soup to stand for an hour or so, then heat through as needed. Garnish each serving with chopped parsley/dill.

From: Vegetarian Soup for All Seasons by Nava Atlas

Verdict: The kids loved it! I liked it a lot too, and I'm not a huge fan of celery flavor, but it didn't taste strong to me.

Very lekker Green Lentils

This is part of a whole meal presented on Masterchef by a contestant., but I wanted a lentil recipe and this one filled the bill. it does have pancetta in it which gives it a very nice taste, but perhaps you can suggest a vegetarian alternative. Soy sauce? Not sure that's the same thing. I look forward to hearing your suggestion.

GREEN LENTILS

Ingredients:

1 Bay leaf
1 sprig Rosemary
1 sprig Sage [which I didn't have but it tasted fine without it]
250 gr Green Lentils - preferably lenticchie di castelluccio [I "made do" with Puy lentils!]
2 Tbl olive oil
1 white onion - finely chopped
1 carrot - finely chopped
1 celery stick - finely chopped
1 small leek 100g piece unsmoked pancetta*

• Tie herbs together with a string (or - throw in some dried herbs - just as good)
• Soak lentils in cold water whilst finely chopping vegetables
• Heat olive oil in a pan and add chopped vegetables and pancetta.
• Cook, gently stirring for 5-10 minutes until the vegetables are soft but not browned.
• Add the drained lentils and tied herbs [!] and cook for 5 minutes, mxing everything. Do not season.
• Add enough vegetable stock to just cover the lentils. 
• Bring to the boil, reduce heat and cook for 30 minutes until soft.
• At this point you can set aside and re-heat when needed

If there is any left over, add more stock and serve it as a delicious lentil soup!

Bon appétit!

Baked cucumber à la Julia

The official recipe calls for 6 cucumbers for 6 people; I used one for the four of us and halved her amounts (more or less)...

6 cucumbers about 8" long    

Marinade:
2 Tbl wine vinegar                    
1.5 tsp salt
a 2 qt [?] porcelaine or st/st bowl [why not glass??]

Sauce
A baking dish 12" diam x 1.5" deep [or anything else you have handy!]
1.5 oz [some] melted butter - *I poured olive oil over the whole thing instead
3-4 Tbl chopped spring onion
1/2 tsp pepper

• Peel and halve cucumbers, scoop out seeds. Cut into strips about 1/2" wide, cut into 2" pieces [which I'd have done first but there you go...]
• Mix vinegar, salt and sugar in a bowl and leave to stand for 30 mins or several hours

Pre-heat oven to 375ºF/Gas mark 5

• Drain, pat dry 
• Toss cucumbers i the baking dish with the other ingredients* and place uncovered in a  pre-heated oven for about 1 hour, tossing 2 or 3 tines until the cucumbers are tender but still have a suggestion of crispiness and texture. They will barely colour during the cooking.

You may wish to add: parsley, parsley and cream, parsley, cream and sautèed mushrooms or [Mornay] cheese sauce. I didn't find it necessary on this occasion but I suppose any of those would be nice too.

Sorry, no photo. If I make it again and have time, I'll post one!

Ella's Favorite Things Rice Krispy Treats

Just your basic Rice Krispie Treats covered with caramel and white chocolate.

Makes about 20 squares (cut 4 x 5). To double the recipe, make it in 2 batches unless you have very large bowls! I found the ingredients at Target.

1 bag (10.5) marshmallows
½ stick (4 Tbsp) butter
1 tsp vanilla (optional)
½ box (6 cups) puffed rice cereal
1 bag Kraft caramel bits (11 oz bag), more convenient than the individually wrapped soft caramels
2 Tbsp milk
1/2 cup white chocolate chips

Line a 13 x 9 pan with plastic wrap or wax paper, leaving some draped over the ends to help lift out afterwards (smaller pan makes taller squares).

In a medium pan, melt butter over low heat. Add marshmallows, stir occasionally until they are melted and mixed in. Remove from heat, stir in vanilla (optional). In a large mixing bowl, mix together cereal and marshmallow goo, until well coated.

Turn cereal into pan and press down carefully with some wax paper or buttered spatula.  When cooled and set, melt caramel bits in microwave with the milk, for 2 minutes in 30 second increments, stirring in between. Pour over cereal.

Melt white chocolate chips in microwave or over double boiler, be careful not to cook too long. To make it easier to drizzle, add a little vegetable or coconut oil to the chips before melting. Drizzle over  caramel in diagonal lines, cool in fridge to set up. Cut into squares.

Julie/Tina's Chocolate Zucchini Brownies

Brownies made with zucchini, bananas and applesauce, yielding a brownie with only 120 calories, 2 grams of fat, and a whole bunch of vitamins and minerals, and egg free. YESSSS!!!!

These are even a very moist low fat chocolate brownie alternative, for weight watchers, only 2 WW points per serving ( 24 servings). Its not going to be the same box brownie, but especially someone that only eats sweets occasionally like me, this healthier option is delish and guilt free!!

♥♥ AM POSTING THIS HERE SO I CAN FIND IT ♥♥

Ingredients
1/2 cup applesauce
2 small or medium bananas mashed
1 1/2 cup sugar
2 tsp. vanilla extract
1/2 cup cocoa powder
1 1/2 tsp. baking soda
1/2 tsp salt
2 cups finely shredded zucchini
2 cups all purpose flour
1/2 cup walnut pieces

Directions:
Preheat oven to 350 degrees F. Grease and flour an 9x13 inch baking pan. In a large bowl, mix together the applesauce, mashed bananas and sugar. Add vanilla and cocoa and mix together. Then add baking soda, salt, and zucchini and mix together. Add flour and walnuts and mix together. Spread evenly into a prepared pan. Bake for 25 minutes until brownies spring back when gently touched.