Friday, April 30, 2010

Multigrain Pilaf with Sunflower Seeds

Multigrain Pilaf with Sunflower Seeds

Ingredients:

cup thinly sliced leek (about 1 large)
1 cup finely diced carrots
2 1/2 cups water
1 1/2 cups no-chicken broth
1/2 cup uncooked pearl barley
1/2 cup brown rice
1/2 cup dried currants
1/4 cup uncooked bulgur
1/3 cup sunflower seed kernels


Heat oil over medium heat. Add leek and carrots; cook 4 minutes or until tender, stirring frequently. Add 2 1/2 cups water and next 3 ingredients (through rice); bring to a boil. Cover, reduce heat, and simmer 35 minutes. Stir in currants and bulgur; cover and simmer 10 minutes or until grains are tender. Remove from heat; stir in sunflower seeds.

Based on a recipe is from Cooking Light.

Sunday, April 25, 2010

Kusheri

Kusheri

Ingredients:

1 1/2 cups of rice

3 cloves of garlic, divided
1 cup diced carrots
1 cup of lentils

Sauce:
1/4 cup of olive oil
2 large onions
1 tsp cumin
1/2 tsp mustard
1/4 tsp cayenne
1 tsp lime juice
1 tablespoons of white wine vinegar
1 can or 15oz of tomato sauce

Cook rice. Heat some oil in skillet, add half of garlic, cook 30 seconds. Add carrots and cook until they begin to soften. Add two cups water and bring to boil. Add lentils, reduce heat, and cook 15-20 minutes.

Sauce:

In a separate pan, heat oil. Add onions and cook until they begin to brown. Add garlic and spices. Cook 30 seconds. Add lime juice, vinegar, and tomato sauce. Heat through.

Based on these two recipes.

Kerala Chicken Stew

Kerala Chicken Stew

Ingredients:

2 lbs boneless skinless chicken breasts
2 1/2 cups onions, peeled and minced
2 tablespoons grated ginger
2 tablespoons minced garlic
2 tbsp green chilies, seeded and minced
1/2 tsp mustard seeds
2 bay leaves
6 cardamom pods, cracked open
6 cloves
1/4 tsp cinnamon
1/4 tsp black peppercorns
1 tsp ground fennel seed
1/4 tsp turmeric
1 1/2 tsp salt
1 cup carrot, chopped
12 ounces small potatoes, halved
1 can lite coconut milk
2 sprigs curry leaves, stripped (about 25)
1/2 cup frozen peas

Place the chicken in the slow cooker. Heat oil over medium-high heat. Cook onion until soft; add garlic, ginger, and green chilies; and cook one minute. Clear a spot in middle add the mustard seeds and heat until they crackle. Add bay leaf and heat until it turns khaki. Add remaining spices through salt and cook one minute. Add carrots and potatoes and cook 5-10 minutes or until they begin to soften. Add coconut milk and curry leaves, heat through. Pour contents of skillet over chicken. Add the peas. Cook on low at least 4 hours.

Vegan Banana Pancakes

Vegan Banana Pancakes

Ingredients:

1 ripe banana
1¼ cups vanilla coconut milk
1 cup whole wheat pastry flour
2 teaspoons sodium-free baking powder
¼ teaspoon salt

Heat skillet over medium heat.

In a large bowl, mash banana, then stir in milk.

In a separate bowl mix flour, baking powder, and salt. Add to banana mixture and stir until smooth.

Pour small amounts of batter onto a preheated non-stick, lightly oil-sprayed griddle or skillet and cook until tops bubble. Flip with a spatula and cook second side until golden brown, about 1 minute. Serve immediately.

Based on this recipe.

Friday, April 23, 2010

Balsamic Onion Sauce

Balsamic Onion Sauce

Ingredients:

1/4 cup olive oil
1 medium onions, sliced thin
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 cup sugar
1/2 cup balsamic vinegar

In a large frying pan heat oil over high heat. Add onions and lower the heat to medium. Add salt& pepper mix thoroughly. Sweat onions down for about 15 minutes stirring often. You want the onions very soft. Add sugar and reduce heat to low. Mix well & cook 5-10 minutes or until most of liquid is absorbed. Add balsamic vinegar. Mix well cook for 20-40 minutes until sauce becomes a dark rich syrup.

The sauce is from this recipe.

Wednesday, April 14, 2010

Yummy Artichoke Pasta

Yummy Artichoke Pasta

Ingredients:

1/2 pack angel hair pasta, cooked
5 cloves garlic, pressed
1 can artichoke hearts, drained and chopped
1 can sliced black olives, drained
1 cup white wine
1 can diced tomatoes
1 tbsp dried oregano
1 tsp dried thyme
2 tsp red pepper flakes
1/2 pack of sun-dried tomatoes, chopped

Cook pasta. Heat olive oil over medium heat. Add garlic and cook 1 minute. Add the remaining ingredients and cook 5 minutes. Stir in the pasta and serve.

Based on these two recipes.

Thursday, April 1, 2010

Mahi Mahi Bake with Tomatoes and Corn

Mahi Mahi Bake with Tomatoes and Corn

Ingredients:

3 tomatoes cored and halved
1 can of corn, drained
2 tsp cumin
2 tsp coriander
1 tsp garlic powder
1 tsp cayenne
1/2 tsp black pepper
1 mahi mahi filet

Pre-heat oven to 450 degrees.

Mix together the cumin, coriander, garlic powder, cayenne, and black pepper. Place tomatoes and corn in baking dish. Drizzle with olive oil and sprinkle with some of the seasoning mix. Bake for 25 minutes. Coat the mahi mahi with olive oil and sprinke with seasoning mix. Pull the dish out. Clear a spot in the middle and place fish in skin side down. Bake 10-15 minutes, or until done.