Dine With Donna: Turmeric

Showing posts with label Turmeric. Show all posts

Monday, November 25, 2024

Red lentil and Cauliflower Soup

Red Lentil And Cauliflower Cream Soup

This is another nutritious dish but also quick! Quick-cooking red lentils and cauliflower come together with aromatic seasonings for a sumptuously tasty and satisfying pureed soup. With layers of flavor from the spices and sweet-savory tomato paste, extra creaminess from coconut milk, and a brightening splash of lemon at the end, it’s a beautiful meal in a bowl that provides equal parts pleasure and nourishment.

Ingredients:
2 tablespoons neutral oil
1 large onion (approximately. 12 ounces) diced
3 cloves garlic

1 tablespoon grated fresh ginger
1/4 teaspoon ground turmeric

1/2 teaspoon ground cumin
2 tablespoons tomato paste

1/8 teaspoon cayenne pepper
1 1/2 cup dried red lentils
7 cups vegetable stock or chicken broth
1/2 teaspoon sea salt
4 cups bite size cauliflower
1 cup coconut milk
2 tablespoons lemon juice plus more to taste

Directions:

Heat the oil and when shimmering add the diced onion. Cook for 4 to 5 minutes just until slightly translucent stirring to prevent browning. Add garlic and ginger, cook for 30 seconds. Add the turmeric, cumin, and cayenne pepper, stirring to mix well and cook for 30 seconds more. Stir in the tomato paste to incorporate followed by the lentils. Add the broth and salt and bring to a boil.

Reduce the heat to medium-low and simmer uncovered for 15 minutes. If the lentils have absorbed most of the broth, add more starting 1 cup at a time for a thick but soupy consistency. Add the cauliflower and return the mixture to a boil. Reduce the heat so the soup is at a simmer and cook the cauliflower for 20 to 25 minutes. Reduce the heat and use an immersion blender, puree until smooth. Or puree the soup. in batches with a blender. Remove the cap in the lid and hold a towel over the opening. Stir in coconut milk and lemon juice, then taste. Season with additional salt if desired.

Ladle in individual bowls and drizzle with coconut milk if desired.

Tuesday, September 3, 2024

Lentil Meatballs With Indian Coconut Curry Sauce ~ Vegetarian ~ Vegan

Lentil Meatballs With Indian Curry Sauce

This dish will fool a guest that cannot believe the "meatballs" are made of lentils and quinoa with the addition of spices. The flavor is unbelievable!

Ingredients

Meatballs:1 cup Caviar lentils, black1 tsp Fennel seed 1/2 cup Quinoa

1/3 cup Cilantro

1 tsp Garlic, granulated

4 cloves Garlic

1 tbsp Ginger, fresh

1 Tomato, large with juices

6 oz Tofu, firm

1 14 ounce can Coconut milk

1 tbsp Lime juice

1 tsp Brown sugar

1/4 tsp Cayenne

1 tbsp Fenugreek, dried leaves

1 tsp Kosher salt

1 Pepper, fresh cracked

1/2 tsp Salt

1 tsp Turmeric, fresh

Oils & Vinegars
2 tbsp Olive oilDirections:On high heat, bring lentils and fennel seeds to a boil in a small pot with 3 cups water. Cover, turn heat to low and simmer 25 minutes. Drain well.

On high heat, bring quinoa to a boil in a small pot with 1 cup of water. Cover, turn heat to low, simmer 15 minutes, turn heat off, leave covered.
Make the vegan lentil meatballs. Pre-heat oven to 400F. In a food processor, place the cooked quinoa, and half of the lentils, and pulse until the texture of coarse sand—place in a large bowl. Add the remaining lentils, salt, granulated garlic, and chopped cilantro to the bowl and mix well.
In the same food processor add the tofu (blotted well, broken apart) and olive oil. (The tofu will bind the mixture and oil will keep them from drying out.) Pulse tofu and oil until a smooth paste, scraping down the sides as necessary. Scoop it into the lentil mixture and mix it in well.

Make the sauce. In a skillet or saute pan, over medium heat, saute garlic and ginger in olive oil, until just golden, stirring often to prevent scorching. Add turmeric ( root, or ground) sauté 1 more minute. Add diced tomato, and sauté until most of the juices evaporate, about 5-8 minutes. Stir in coconut milk, fenugreek leaves, lime, brown sugar, salt, cayenne and pepper. Taste for salt. Bring to a simmer, then turn off the heat until ready to serve.

Prepare a parchment-lined baking sheet. With your hands, kneed lentil mixture briefly so it’s thoroughly mixed and salt and spices are evenly distributed. With wet hands form small ping pong sized balls. Place on baking sheet and place in the 400 F oven for 20-25 minutes.
5.Warm the sauce and place lentil meatballs in the sauce, and sprinkle with cilantro. Serve immediately. Serve over rice or polenta.

Tofu is whipped in a food processor into a thick paste, and acts as the binder here. Fold this into the lentil-quinoa mixture.

Tuesday, August 20, 2024

Chicken Korma

CHICKEN KORMA RECIPE

Chicken korma recipe is a muglai speciality. Chicken korma curry has pieces of boneless chicken cooked with almond sauce and spices and garnished with roasted almonds. Serves : 2 Cooking time : 30 mins

Ingredients:

400 gms chicken breasts, chopped in big pieces
1 tblsp ground almonds
1 tblsp lemon juice
1/2 tsp black pepper powder
1 tsp garlic paste
2-3 oil or clarified butter(ghee)
1 medium size onion, chopped finely
1/4 tsp turmeric (haldi) powder
150 ml curd (dahi)
2 green chillies
4 pods cardammom
3 cloves
2 medium size cinnamon sticks
1 bay leaf
1/2 tsp garam masala
1 tblsp chopped green coriander
1/2 tblsp roasted chopped almonds
Salt to taste
Directions:

Marinate the chicken pieces with lemon juice, pinch of salt, black pepper and garlic paste. Rub the mixture thoroughly to the pieces and keep it aside for 1/2 an hour.

In a heavy bottom pan, heat the oil/ghee and when it is medium hot add the chopped onions and turmeric.

Fry till the onions are light golden and then take them out and keep aside. Leave the oil behind for further use.

In a mixer make a fine paste of fried onions, curd, almonds, green chillies. Pour this mixture on the marinated chicken pieces.

Now reheat the oil in the pan on medium flame and then add cardammom, cloves, cinnamon and bay leaf. Stir them for 30 secs and then add the marinated chicken along with leftover paste.

Let the chicken cook on low flame while stirring occasionally till it boils. Then cover the pan with a lid and let it simmer till the chicken is cooked properly.

Finally add garam masala and chopped green coriander.

Add the salt according to taste and garnish with roasted almonds and some cream

Thursday, May 9, 2024

Golden Chicken Noodle Soup

Golden Chicken Noodle Soup

When you’re under the weather, there’s nothing more soothing than a bowl of chicken noodle soup. This one gets its bright hue from turmeric, an ingredient known for its anti-inflammatory properties. Also redolent with ginger and a healthy dose of black pepper, this soup will help get you feeling better in no time. Serves 4 to 6

Ingredients:
2 tbsp (30 mL) canola oil
1 medium onion, finely chopped
2 tbsp (30 mL) minced ginger
8 garlic cloves, thinly sliced
1 bunch scallions, thinly sliced, whites and greens separated
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) freshly ground black pepper
6 cups (1.5 L) water
1 bay leaf
Fine sea salt to taste
2 skin-on, bone-in chicken breasts, about 1 1/2 lbs (680 g) total
1/4 lb (115 g) thin, round rice noodles, broken into 1-inch (2.5-cm)

pieces
4 stalks celery, chopped
1/3 cup (80 mL) finely chopped dill

Directions:
Heat oil in a large Dutch oven over medium-high heat. Add onion, ginger, garlic and scallion whites. Cook until softened, about 3 minutes. Add turmeric and black pepper and stir until fragrant, about 30 seconds. Add water and bay leaf. Lightly season with salt. Bring to a simmer, then add chicken and reduce heat to low. Cover and cook until chicken is cooked through, about 20 minutes.

Using tongs, transfer chicken to a cutting board. Let rest until cool enough to handle. Remove and discard skin and bones. Shred meat or cut into bite-size pieces.

Raise heat to medium and add noodles to pot. Cook, uncovered and stirring occasionally, until springy but still slightly firm, about 8 minutes. Return chicken to pot along with celery. Cook until celery is bright green and noodles are fully cooked, 3 to 5 minutes more. Remove from heat. Stir in half the scallion greens and the chopped dill.

Divide between warmed bowls, top with remaining scallion greens.
Serves 4 to 6

Tuesday, April 23, 2024

Golden Corn Creme Brûlée

Golden Corn Crème Brûlée

Enhanced with fresh turmeric and a pinch of saffron, peak-season corn makes a delicious base for a summery crème brûlée. If you have a powerful, high-speed blender, this is a great time to use it. As an optional final flourish, a corn nut (toasted corn) topping adds deep, roasted flavour and crunchy texture. The post of April 22 was the instruction of making the sweet corn stock. Serves 6

Ingredients:
2 cups (500 mL) corn kernels (from 2 to 3 ears), cobs reserved
2 1/2 cups (625 mL) heavy cream
1 cup (250 mL) whole milk
1/8 tsp (0.5 mL) crumbled saffron threads
1 small piece fresh turmeric, about 2 inches (5cm) , thinly sliced
4 egg yolks
1/3 cup + 6 tbsp (80 mL + 90 mL) sugar, divided
1/4 tsp (1 mL) salt
3 tbsp (45 mL) chopped salted corn nuts (toasted corn, optional)
Directions:
In a wide pot, combine corn cobs (broken in half), cream, milk, saffron and turmeric. Bring just to a boil over medium-high heat, watching carefully. Remove from heat. Cover and let stand 30 minutes.

Preheat oven to 300°F (149°C).

Strain cream mixture into a clean pot. Add corn kernels and place over medium-high heat. Bring just to a boil, watching carefully. Reduce heat to maintain a gentle simmer. Cook until corn is tender, about 4 minutes. Remove from heat and transfer to a blender. Purée corn cream as smoothly as possible then pass through a fine-mesh strainer to remove any solids—you should have about 3 1/3 to 3 2/3 cups (830 to 900 mL).

In a large mixing bowl, whisk egg yolks, 1/3 cup (80 mL) sugar and salt until uniform. Add warm corn cream to egg yolks in a slow, steady stream while whisking constantly until fully incorporated. Place six shallow 1/2-cup (125-mL) ramekins in a large roasting pan and divide corn cream between them. Bring a kettle of water to a boil. Place roasting pan in the oven and fill with boiling water to three quarters of the way up the sides of the ramekins.

Bake until cream is set but still jiggles in middles, about 40 minutes.Carefully remove pan from oven then carefully transfer ramekins to a cooling rack. Cool to room temperature then cover and refrigerate until completely set, about 3 hours. Custards will keep for up to 3 days in refrigerator.

When ready to serve, working one at a time, sprinkle each with 1 tbsp (15 mL) sugar. Use a small blowtorch to caramelize sugar until it is fully golden. Sprinkle with chopped corn nuts, if using. Serve immediately. Serves 6

What to serve: Brut

Thursday, March 28, 2024

Roasted Chicken and Clementines

Roasted Chicken & Clementines

Inspiration for the flavors here came from the clementine. Most of the supply comes from Morocco, and the spices here are definitely tagine-ish. The method, though, couldn’t be less exotic. Everything gets assembled in a roasting tin and blasted at high heat for a (relatively) short cook, just long enough to make some aromatic rice to go with it.

Ingredients:

Spice Mixture:

2 tsp (10 mL) ground cumin

1 tsp (5 mL) ground coriander

1/2 tsp (2 mL) turmeric

1/4 tsp (1 mL) cayenne

1 tsp (5 mL) paprika

1 1/2 tsp (7 mL) salt

1/4 tsp (1 mL) finely ground black pepper

8 bone-in, skin-on chicken thighs

1 cup (250 mL) chicken stock

1/2 cup (125 mL) clementine juice

8 small shallots, peeled and halved lengthwise

6 Medjool dates, pitted and quartered lengthwise

1 large clove garlic, finely grated

3 clementines, sliced 1/4 inch (5 mm) thick

1/2 cup (125 mL) oil-cured black olives (optional)

Directions:

Preheat oven to 450°F (232°C).

Make spice mixture by stirring spices together in a small bowl.

Add chicken to a large bowl, sprinkle spice mixture over and toss until evenly coated; set aside.

To a large, shallow roasting tin, add chicken stock, clementine juice, shallots, dates and garlic. Give everything a stir to break up the garlic, then tuck in chicken thighs, skin side up. Evenly distribute the clementine slices, doing your best to avoid placing over chicken skin (it’s okay if some of the clementine slices overlap each other).

Roast for 35 to 40 minutes or until chicken skin is crisp. Sprinkle olives over, if using, and let stand for 10 minutes before serving with basmati rice, couscous or mashed potatoes. Serves 4

Saturday, July 29, 2023

Shrimp Enchiladas with Yellow Mole Sauce

Shrimp Enchiladas With

Yellow Mole Sauce

A delicious recipe for Shrimp Enchiladas, filled with tender garlic shrimp, sweet corn, and lime zest, lathered in a flavorful Yellow Mole Sauce. Vegetarian-adaptable
Ingredients:
Yellow Mole Sauce:

pinch saffron with hot water
3 tablespoons olive oil
1 onion, white or yellow, rough chopped
4 garlic, rough chopped
2 yellow bell peppers (or one orange and one yellow for BEST color)
1 3/4 cups chicken broth
1/2 cup pumpkin seeds (or raw cashews)
2 teaspoons coriander
1 teaspoon cumin
1/8–1/4 teaspoon cayenne
3/4 teaspoons salt, more to taste
1/2 teaspoon pepper
1/2 teaspoon turmeric, optional, for color.
1 1/2 tablespoons lime juice (zest it, save for filling)

Shrimp Enchilada Filling:
1 tablespoon butter
2 garlic cloves, rough chopped
1 – 2 tablespoons jalapeno, finely chopped
1 lb shrimp, raw, peeled and deveined, chopped
1 1/2 cups corn, fresh is nice, frozen is fine
1 teaspoon dried oregano
1 tablespoon lime zest
1 teaspoon Salt
1/2 teaspoon pepper
1 1/2 –2 cups shredded mozzarella or queso fresco, divided (6 ounces)
1/4 cup cilantro

8 x 6-inch corn tortillas

Garnish: cilantro, radish, misogreens

Directions:

Preheat oven to 375F.
Make the yellow mole sauce:

Pour 2 tablespoons boiling water over the saffron, and let sit. In a large skillet, heat the oil over medium heat. Saute onion, bell pepper and garlic, and cover to let this steam and soften for about 5 minutes. Add coriander, cumin, cayenne (go light, add more to taste later) salt, pepper and saffron water. Stir one minute. Add the stock and pumpkin seeds. Bring to a simmer, cover, and simmer gently for 10-15 minutes until pumpkin seeds have softened. Let this cool. Add the lime juice. Blend until creamy, and silky smooth. You could do this ahead. Taste and adjust the cayenne to your liking. If you want to bump up the yellow color, add 1/2 teaspoon ground turmeric.

Make the enchilada filling. Chop the shrimp into small pieces. Heat the butter and garlic over medium-low heat. Add the shrimp and jalapeno and saute 2-3 minutes. Add the corn, oregano, lime zest, and salt. Once the shrimp is cooked, turn off the heat. If it is liquidy, drain. Stir in the cilantro, and add 1/2 cup of the mole sauce and half of the cheese.

Assemble. Warm the tortillas (so they are pliable and don’t crack when rolled) either in the oven, microwave, pan-sear or heat over a gas flame-then wrap up in a towel. Grease a 9×13-inch baking dish. Place roughly 1/2 cupof the filling in each tortilla, rolling one at a time, placing seam side down in the baking dish. Lather with the sauce- you won’t need all -save the extras for plating. Sprinkle with cheese.
Bake uncovered until golden and melty, 20-25 minutes.
If serving like the photo above, heat the remaining mole sauce in a small saucepan.

Spoon a little mole sauce on a plate, place the enchilada over the top. Top with thinly sliced radishes and a sprinkling of chopped cilantro. Micro greens are nice here too.

Notes
These can be made a day ahead and refrigerated- be sure to bring to room temp before baking.

Saturday, April 29, 2023

Cauliflower Stem And Leaf Fritters With Garlicky Yogurt Dip

Cauliflower Stem And Leaf

Fritters With Garlicky Yogurt Dip

Cauliflower stems and their mustardy green leaves are usually composted without much thought, but they should be used up as they’re just as delicious as the florets! The trimmed stem, separated from the florets and leaves, doesn’t need any special preparation, just a quick wash with water to remove any grit from the field.
Makes 14 fritters
Ingredients:
Yogurt Dip:
¾ cup (175 mL) 2% Greek yogurt
½ small clove garlic, finely grated
Salt to taste
Extra virgin olive oil and sumac for garnish
Fritters:
2 cups (500 mL) coarsely grated cauliflower florets
¾ cup (175 mL) coarsely grated cauliflower stem, base trimmed and discarded, from about 1 cauliflower
1 tsp (5 mL) salt, divided
¼ cup (60 mL) finely chopped cauliflower leaves, fibrous ribs removed and discarded, from about 1 cauliflower
2 medium shallots, finely chopped
3 large eggs
½ cup (125 mL) all-purpose flour
½ tsp (2 mL) ground coriander
¼ tsp (1 mL) turmeric
Freshly ground pepper to taste
Vegetable oil for frying
Lemon wedges for serving

Directions:
For the dip, combine yogurt with garlic in a small serving bowl. Season with salt. Cover and refrigerate until ready to serve.

For the fritters, add grated cauliflower florets and stems and ½ tsp (2 mL) salt to a medium bowl. Toss until well combined. Let stand to draw out some of the moisture, 10 minutes. Transfer to a clean kitchen towel. Wring out cauliflower to get rid of as much liquid as possible. Return to bowl, then add leaves and shallots. Using a fork, stir until mixture is fully combined. Set aside.

Whisk eggs with flour, coriander, turmeric and remaining ½ tsp (2 mL) salt in a medium bowl until smooth. Season with fresh pepper. Fold in cauliflower mixture until fully combined.

Heat a large skillet over medium-high heat. Pour in enough oil to come ½ inch (1 cm) up side of the skillet. When oil is hot, carefully spoon 2-tbsp (30-mL) portions of cauliflower mixture into oil, lightly flattening tops with a spatula. Fry in batches until golden, about 2 minutes per side. Transfer cooked fritters to a cooling rack. Repeat to use up cauliflower mixture.

Garnish yogurt mixture with olive oil and sumac. Serve with hot fritters and lemon wedges. Makes 14 fritters

Monday, June 14, 2021

Chicken Tiki Masala ~ Instant Pot

Chicken Tiki Masala

Six Servings.

Ingredients:

Marinate the chicken:

1 ½ pounds Boneless Skinless Chicken Thighs (breast or thighs), cut into large pieces

½ cups Full-Fat Greek Yogurt

4 cloves Garlic minced

2 teaspoons Minced Ginger minced

½ teaspoon Turmeric

¼ teaspoon Cayenne Pepper

½ teaspoon Smoked Paprika for color and a slightly smokey taste

1 teaspoon Kosher Salt

1 teaspoon Garam Masala

1/2 teaspoon Ground Cumin

1 teaspoon Liquid Smoke (omit if unavailable)

For the Sauce:

1 Onion chopped

1 14-ounce Canned Tomatoes

1 carrot chopped

5 cloves Garlic minced

2 teaspoon Minced Ginger minced

1 teaspoon Turmeric

½ teaspoon Cayenne Pepper

1 teaspoon Smoked Paprika

1-2 teaspoon Kosher Salt

2 teaspoons Garam Masala

1 teaspoon Ground Cumin

To Finish:

4 ounce Half and Half (use full-fat coconut milk if dairy free)

1 teaspoon Garam Masala

¼-1/2 cup Cilantro chopped

Directions:

Marinate the boneless, skinless chicken thighs with full-fat Greek Yogurt (or full-fat coconut milk if you are dairy-free), minced garlic, minced ginger, turmeric, cayenne pepper (Indian chili powder), smoked paprika, salt, garam masala, and liquid smoke if using. If you do not have yogurt, you can also use full-fat cream.Make sure to beat and blend the plain yogurt well so it doesn't separate later. This will create a thick paste to coat the chicken thighs in. Let it rest for 1-2 hours if possible.

Place sauce ingredients into the Instant Pot. Place the chicken with the yogurt on top of the sauce.

Cook at High Pressure for 10 minutes and release pressure quickly.

Remove chicken and either set aside, broil, or put in your air fryer to brown, as you choose.

Meanwhile using an immersion blender, purée the sauce well.

Add 1/2 cup of half and half, cream, or coconut milk and stir well.

Remove half the sauce and freeze for later.
Put chicken back into the remaining sauce, mix in the garam masala, garnish with cilantro and serve.

Tips And Tricks For Making Chicken Tikka Masala
The spices for marinating and for the sauce are almost the same. The marinade takes half the spice the sauce does.

To be efficient, put the sauce ingredients in the Instant Pot, and the raw chicken in a bowl. As you add turmeric to the marinade, add twice that amount of turmeric to the onion and tomato sauce as well.
Please note that a few readers who used 8 quart Instant Pots had the BURN message with a single batch of this, but not a double batch. The same readers were able to make this without the BURN message.

If you have an 8 quart, either double this recipe or use 1/2 to 1/4 cup of water to add to the chicken and vegetables.

You can make this recipe with skinless chicken breasts if you prefer.

You'll see jars of this sauce with the Indian cuisine in the grocery store. Skip those and make this sauce instead. It's worth the extra effort.

If you don't like your food spicy, reduce or omit the cayenne pepper to reduce the heat.

My recipe for Homemade Garam masala is made with cumin, coriander, cinnamon, cardamom, and a host of other delicious things. You should try making it instead of using store-bought.

There's no reason you can't use leftover tikka masala sauce with leftover grilled chicken. Just throw it in a skillet with a tiny bit of oil and saute to reheat and enjoy chicken tikka masala a second time.

Saturday, December 26, 2020

Moorish Lamb Chops With Charred Lemons

MOORISH LAMB CHOPS
WITH CHARRED LEMONS

Garlicky and robustly spiced, these lamb chops come together quickly for an easy weeknight dinner. Charring lemons softens their acidity and adds caramel notes to the juice. More commonly done with kebabs, this Spanish-style preparation was influenced by the Moors, who occupied parts of the Iberian Peninsula for centuries.

Ingredients:
2 tsp (10 mL) ground cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) paprika
1/2 tsp (2 mL) turmeric
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) cayenne pepper
2 cloves garlic, finely grated on a rasp
2 tbsp (30 mL) extra virgin olive oil, plus more for brushing lemons
1 tbsp (15 mL) fresh lemon juice
12 small or 8 large lamb rib chops
Salt and freshly ground pepper to taste
2 small lemons, halved crosswise, visible seeds removed

Directions:
1. In a small bowl, whisk spices, garlic, oil and lemon juice. Set aside.

2. Lay out the lamb chops in a large nonreactive baking dish. Season both sides with salt and pepper. Spoon marinade over lamb and rub in with fingers to coat both sides evenly. Refrigerate at least 1 hour and up to 8 hours.

3. Preheat grill to medium-high. Clean and oil grate.

4. Brush cut sides of lemons with olive oil. Grill lamb chops until nicely charred and pink in the middle, 2 to 3 minutes per side for small chops and about 4 minutes per side for large. While lamb chops are cooking, grill lemons on cut-sides only until charred, about 3 to 4 minutes. Transfer chops and lemons to a serving platter.

Serves 4

Thursday, April 9, 2020

Turmeric Chicken And Smoked Rice Soup

Ingredients:

1 16 oz. carton (480 mL) chicken stock
6 cups (1.5 L) cool water
1 tsp (5 mL) salt
Small head garlic, cut in half to expose the cloves
1 onion, halved
6 dollar-coin-sized slices ginger
2 large skinless, bone-in chicken legs, about
1 1/2 lbs. total weight.
4 tsp (20 mL) fine oak or maple smoking chips
¾ cup (175 mL) brown long-grain rice
1 serrano chili, seeded and finely chopped
1½ tsp (7 mL) ground turmeric
¼ tsp (1 mL) ground coriander
1 medium carrot, julienned
¼ cup (60 mL) roughly chopped cilantro

Directions:

In a medium pot, combine chicken stock, water, salt, garlic, onion and ginger. Add chicken legs to pot, place over medium-high heat and bring to a boil. Immediately reduce heat to maintain a simmer and cook for 12 minutes.Remove chicken legs to a bowl. Cover pot and turn off heat.

2. When chicken legs are just cool enough to handle, remove meat in large pieces and return to bowl; reserve. Add bones to pot, cover and once again bring to a simmer, this time for 30 minutes. Strain stock and return to pot; discard solids.

3. While stock is simmering, arrange smoking chips in bottom of smoker. Cover smoking rack with foil; pierce foil all over with a toothpick. Rinse rice in a sieve under cool running water until water runs clear. Drain and spread out over foil. Cover with lid or foil, set over high heat for 1 minute; reduce to low and smoke for 15 minutes. With kitchen fan running, open lid.

4. Stir rice, chili, turmeric and ground coriander into strained stock. Bring to a gentle boil, cover and cook for 30 minutes or until rice is tender. Add reserved chicken, carrot and cilantro; cook 2 minutes longer or until carrot is tender. Check seasoning and serve immediately.

Tuesday, March 17, 2020

Curried Broccoli Salad Vegan

Vegan Curried Broccoli Salad

Ingredients:
For the salad:
1 head of broccoli, very finely chopped
1 cup shredded carrots
1 (15 ounce can chickpeas, rinsed and drained
1/2 cup toasted sliced almonds (can also use

chopped roasted almonds.) 1/2 cup dried cranberries
1 bunch green onions, chopped
¾ cup chopped fresh cilantro
For the dressing:
1/4 cup tahini
1/2 large lemon, juiced
3-5 tablespoons warm water, to thin dressing
1 clove garlic, finely minced
1-2 teaspoons pure maple syrup, to sweeten
1 teaspoon yellow curry powder
½ tablespoon freshly grated ginger
½ teaspoon ground turmeric
½ teaspoon salt
Freshly ground black pepper

Directions:

In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.

Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times.

Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.

Wednesday, March 13, 2019

Chickpea Coconut Curry ~ Vegan

Chickpea Coconut Curry

(Instant Pot or Saucepan)

Prep Time

10 mins

Cook Time

45 mins

Soak time

1 hr

Total Time

55 mins

Vegan Chickpea Coconut Curry - Instant Pot or Saucepan. This one Pot Coconut Chickpea Curry uses dried chickpeas and coconut milk. Add other veggies like sweet potato, squash. Vegan Glutenfree Nutfree Soyfree Recipe

Course: Main Course

Cuisine: Gluten-free, Indian Fusion, Vegan

Keyword: chickpea curry coconut milk, coconut chickpea curry, instant pot chickpea coconut curry, vegan coconut curry

Servings: 4

Calories: 286 kcal

Author: Vegan Richa

Ingredients

1/4 cup water or broth or use 1 tsp oil
1/2 onion chopped
4 garlic cloves finely chopped
1 hot green chili ,chopped (such as serrano, jalapeno) or use mild chili or omit
1 tsp each ground cumin
1 tsp. ground coriander
1 tsp turmeric
1/4 tsp each cinnamon
1/4 tsp ground cardamom
1/3 tsp cayenne or to taste
1/4 tsp grouond sage or dried oregano
1 red bell pepper ,chopped or sliced
1 tbsp minced ginger
3/4 tsp salt
1 cup dry uncooked chickpeas ,soaked for atleast 30 mins in boiling hot water (4 hours to overnight soaking works best)
13.5 oz can coconut milk , reserve 2 tbsp for garnishing
1 to 1.5 cups water ,depends on curry consistency preference.
lemon/lime juice , cilantro, pepper flakes for garnish

US Customary - Metric

Instructions
Press saute on the Instant Pot. Add onion, garlic, chili and a good pinch of salt. Cook for 3 to 4 mins until translucent. Deglaze with more broth if needed.

Add the spices and mix in. (You can add spice blends of choice here such as curry powder, garam masala, berbere or jamaican curry powder, or curry pastes instead of listed spices).

Add the bell pepper and ginger and mix in. Drain the chickpeas and add to the pot. Add salt, coconut milk and water and give it a good mix to pick up any stuck bits

Cancel saute, Close the lid to sealing. Pressure cook at high pressure for 40 to 45 mins (30 mins for overnight soak)**. Let the pressure release naturally then open the lid.

Taste and adjust salt and flavor, add more spices if needed. If the mixture is thin, Mash some of the chickpeas to thicken or blend half cup of the curry and mix in, saute for a few mins if needed. (Fold in some baby spinach at this point while the chickpeas are still hot). Garnish with lemon, pepper flakes, remaining coconut milk and cilantro and serve over rice or grains.

Recipe Notes

Saucepan (dried chickpeas): Soak the chickpeas overnight. Follow steps 1,2,3 in a saucepan over medium heat. Add only half the salt, add 2 cups water. Cook partially covered for 50 minutes.Then check the chickpeas for doneness. Add more salt, more water if needed and continue to cook for another 10-15 mins.

Saucepan(canned/pre-cooked) chickpeas: Follow steps 1,2,3 in a saucepan over medium heat. Add only 1/4 cup water and 2.5 cups cooked chickpeas. Partially cover and cook for 20 mins. Taste and adjust flavor, mash some chickpeas to thicken and serve.

Instant Pot (Canned Chickpeas): Follow steps 1,2.3. Use just 1/4 cup water, 2.5 to 3 cups cooked chickpeas and pressure cook for 5 mins.

Variations: Use other beans such as brown chickpeas (pressure cook 50 mins), black eyed peas(pressure cook 30 mins), kidney beans or white beans(pressure cook for 45 mins).

Add a cup of chopped tomatoes with the chickpeas.

** times are for creamy curry with soft chickpeas. Chickpeas that are just done have a bite and clash with the creamy profile i am going for. Adjust the times based on preference if needed.

Monday, November 25, 2024

Red lentil and Cauliflower Soup

Tuesday, September 3, 2024

Lentil Meatballs With Indian Coconut Curry Sauce ~ Vegetarian ~ Vegan

Ingredients

Tuesday, August 20, 2024

Chicken Korma

Thursday, May 9, 2024

Golden Chicken Noodle Soup

Tuesday, April 23, 2024

Golden Corn Creme Brûlée

Thursday, March 28, 2024

Roasted Chicken and Clementines

Saturday, July 29, 2023

Shrimp Enchiladas with Yellow Mole Sauce

Saturday, April 29, 2023

Cauliflower Stem And Leaf Fritters With Garlicky Yogurt Dip

Monday, June 14, 2021

Chicken Tiki Masala ~ Instant Pot

Saturday, December 26, 2020

Moorish Lamb Chops With Charred Lemons

Thursday, April 9, 2020

Turmeric Chicken And Smoked Rice Soup

Tuesday, March 17, 2020

Curried Broccoli Salad Vegan

Wednesday, March 13, 2019

Chickpea Coconut Curry ~ Vegan

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