Archive for the ‘Veggie Recipes’ Category

Lentil Tikka Masala

Ingredients:

2 tablespoons oil
1 large onion, finely chopped
2 garlic cloves, minced
1 2-inch piece fresh ginger, peeled and grated
1 tablespoon Garam Masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons sweet paprika
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 quart tomatoes
1 can full-fat coconut milk
1 cup red lentils, rinsed and picked over
2 cups spinach, roughly chopped
1 teaspoon fine grain salt
Fresh chopped cilantro for garnish

Directions:

  1. Saute onion until translucent
  2. Add garlic, ginger, and spices, and saute for another minute
  3. Add tomatoes, and coconut milk, and simmer while covered 5 minutes
  4. Remove from heat, and puree, then return to heat
  5. Add lentils, cover, and simmer 20 minutes, until lentils are tender
  6. Add spinach, cook until wilted, then serve, with chopped cilantro to garnish
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My Ideal Tomato Soup

Ingredients:

  • 3 1/2 lbs tomatoes, peeled and seeded
  • 1 1/2 tbsp dark brown sugar
  • 3 cloves garlic wrapped in foil
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 carrots peeled and chopped
  • 2 onions chopped
  • 1 tbsp tomato paste
  • 1 3/4 cups chicken stock
  • 1/2 cup heavy cream
  • 2 tbsp sherry
  • salt and pepper to taste
  • juliened basil for garnish/finishing

Directions:

  1. preheat oven to 450°F and line rimmed baking sheet with foil and wrap garlic cloves in foil.
  2. Spread Tomatoes in single layer on foil, sprinkle with brown sugar, and bake until tomatoes begin to color, about 30 minutes. Allow  tomatoes to cool slightly, and remove from baking sheet to  a bowl, and remove roasted garlic from peel.
  3. In a heavy bottomed pot, melt butter and olive oil, bringing up to heat. Add onions and carrots, saute until soft, about 10 minutes.
  4. Add tomatoes, tomato paste, and garlic to pot, stir and mix together.
  5. Add Chicken stock, and let simmer 20 minutes. Remove from heat, and use stick blender to puree smooth.
  6. Stir in heavy cream and sherry, and add salt and pepper to taste. Add a pinch of smoked paprika if desired. Serve with basil garnish.

 

Pickled Green Beans (aka Dilly Beans)

Ingredients
  • 2 pounds green beans, trimmed to fit your jars
  • 2 1/2 cups apple cider vinegar (5%)
  • 2 1/2 cups water
  • 2 tablespoons pickling or fine sea salt
  • 4 teaspoons dill seed
  • 2 teaspoons black peppercorns
  • 1 teaspoon red chili flake
  • 4 cloves garlic

Instructions

  1. Prepare a boiling water bath canner and 4 pint jars. Place 4 lids in a small pot of water and bring to a bare simmer.
  2. Wash and trim your beans so that they fit in your jar and leave about an inch of headspace. If you have particularly long beans, your best bet is to cut them in half, although by doing so, you do lose the visual appeal of having all the beans standing at attending.
  3. Combine vinegar, water, and salt in a medium saucepan and bring to a boil.
  4. Divide the dill seed, peppercorns, red chili flake, and garlic cloves evenly between the four jars.
  5. Pack the beans into the jars over the spices.
  6. Pour the boiling brine over the beans, leaving 1/2 inch headspace.
  7. Gently tap the jars on the counter to loosen any trapped air bubbles. For stubborn air pockets, use a chopstick to wiggle them free.
  8. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
  9. When time is up, remove jars from canner and place them on a folded kitchen towel to cool.
  10. Once jars are cool enough to handle, remove rings and test seals.
  11. Sealed jars can be stored on the pantry shelf for up to one year. Any unsealed jars should be refrigerated and eaten promptly.