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Paleo/Primal Vegetable Recipes

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Acorns

Acorns

Gather in the fall. Those from white oak trees should not need to be 
leached to remove tannins, but other kinds do. If in doubt, do it, or 
they'll be bitter. Place whole, chopped, or coarsely ground nutmeats in a 
cloth (a clean T-shirt will do) and tie with string. Place in boiling water
until water turns brown, then drain, and add more boiling water. Repeat 
many times as needed until water is clear. In the field, just place bag 
filled with nutmeats in a clear running stream until nutmeats are no longer
bitter, from 1 to several days. Spread the leached acorns in a pan and dry
in the sun or in a warm oven. Use like chopped nuts or nutmeal.

From Edible Wild Plants: A North American Field Guide by Elias & Dykeman.
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Wolf's Ways with Acorns

It helps to have the proper baskets for preparing and storing acorns and
acorn meal. You can do without, but the process is slightly different.

The steps are, essentially:

1) thank the oaks for providing food
2) prepare the acorn kernals
3) grind the meal
4) leach the meal
5) prepare the food

We thank the trees for providing us with acorns for a couple of reasons.
First, the acorn used to be very important for food -- if we didn't have
them, we'd go hungry. Second, the oak is giving up an important part of
itself for us. Every acorn we eat is an oak tree that will never grow.
Therefore we respect an honor the oak for providing for us, and promise
to use the strength it gives us to continue to protect and honor it.

To prepare the kernals, crack them open and remove the insides. Usually,
you'll end up with a pile of brown-colored lumps of acorn meat. Arrange
them in a single layer and set them in the sun to dry, or put them in a
low oven. You don't want to roast them, just dry them out.

Once they're dry, grind them into flour with a mortar and pestle. It's
important to break up all the large chunks into fine meal. Make sure the
meal is evenly textured. If there are any unground lumps left over, they'll
take a lot longer to leach, and make the meal bitter.

Place the meal in a thin layer at the bottom of a flat pan. Cover it
with water (about two inches). Let it sit for a few hours, then change
the water (you can use cheesecloth to strain the acorn meal, or you can
just carefully pour off the water.) Let it sit again, and change the
water again. You'll have to do this several times - how many times
depends on the acorns, the time of year, what kind of growing season
they've had, how strong a flavor you're looking for, etc. The meal will
lighten with each leaching.

After leaching the meal a final time, pour off the excess water and pour
it out to dry. Usually, this was done in specially made baskets, or else
on a patch of sand in an undisturbed place. You can lay it out on a
clean towel, if you want. Let it dry slowly, either in the sun or at room
temperature.

Collect the resulting powder and store it like flour. You can make mush
by cooking it in some boiling water (think Cream of Wheat). You can make
bread by mixing with a little fat and/or water and making dough (sort of
like making thin biscuits or matzos or tortillas) and then baking.

From: Wolf Logan (umuhk at TALAMASCA.ORG)
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© 123RF Stock Photos

Artichokes

Marinated Artichoke Hearts

1  9-oz. box frozen artichoke hearts, thawed
1/2 cup extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. crushed red chile flakes
2 tbsp. fresh lemon juice

Rinse artichoke hearts under cold water. Combine artichokes, oil, salt, 
thyme, oregano, and chile flakes in a 1-qt. saucepan set over medium-low 
heat. Cover and cook, stirring occasionally, until the flavors meld, 10 
minutes.

Let cool to room temperature and stir in lemon juice. Serve or refrigerate 
in a covered container for up to 1 week.

From: Saveur: Savor a World of Authentic Cuisine
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Virginie Blachere

Plain Roasted Artichoke Hearts

3 (15 ounce) cans artichoke hearts
4 garlic cloves, quartered
2 teaspoons extra virgin olive oil
salt and pepper, to taste
1 tablespoon lemon juice (optional)

Preheat oven to 375°F.

Drain artichokes in colander and rinse a bit to remove brine.

Mix gently with garlic and olive oil in a bowl.

Pour artichoke mixture in a metal roasting pan and roast for about one 
hour, tossing a few times if desired.

Sprinkle with salt and pepper, and add lemon juice (if using).

From: Food.com: Home of the Home Cook
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Sarah_Jayne

Grilled Artichoke Hearts

Some small artichokes are so young and tender that they have practically no
choke. Others are small but mature, with tougher chokes that must be
removed. For trimming, use a stainless-steel knife and rub each cut surface
with a lemon half.

1/4 cup olive oil
4 to 5 medium cloves garlic
6 sprigs fresh thyme
1 Tbs. salt; more for seasoning
1 medium lemon, thinly sliced, plus the juice of 1/2 lemon
16 small artichokes (or 8 large artichokes)

In a large nonreactive pot, combine 2 quarts cold water with the olive oil,
garlic, thyme, salt, and lemon slices. Bring to a boil over high heat and
then lower to a gentle simmer.

To prepare the artichokes, peel away the darker outer leaves until you see
the pale green-yellow of the tender inner leaves. If using small
artichokes, trim off about 1/2 inch of the tops and trim the tough end from
the stem. With a sharp-edged spoon, scrape out the choke, if there is any.
If using large artichokes, slice off the upper two-thirds of the artichoke
and cut off the stem. Pare away the remaining tough leaves from the base.
Cut in half lengthwise and scrape out the choke fibers.

Prepare a charcoal or wood fire. Immerse the artichokes in the pot with the
simmering brine. Simmer gently until cooked through and fork-tender, 15 to
20 minutes. Drain the artichokes on paper towels and set aside until cool
enough to handle.

When the grill is hot, for small artichokes, open out the leaves and press
them onto the grill so that they flatten slightly. Cut larger artichokes
into quarters and then grill. When nicely browned, remove them from the
grill and season with lemon juice and salt.

by Alice Waters. From Fine Cooking 27, pp. 37-38. Found at FineCooking.com
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Mark Thomas

Grilled Artichokes

2 to 4 large globe artichokes
1 lemon, cut into wedges
1/3 cup olive oil
1 tablespoon of chopped fresh herbs such as rosemary, oregano, and thyme
Salt

Place chopped herbs in a small bowl, cover with olive oil. Microwave on
high heat for 30 seconds (or heat oil and herbs on the stove top until
warm). Let the herbs seep in the warm olive oil while you prepare the
artichokes.

Prepare a large pot with an inch of water at the bottom and a steamer rack.
Prepare the artichokes. Have lemon wedges ready. If you want a nice
presentation, use scissors to snip away the pointy tips of the artichoke
leaves. As you trim the artichokes, rub the cut areas with juice from the
lemon wedges to prevent the artichokes from turning brown from oxidation.
Use a vegetable peeler to cut away the thick outer layer of the artichoke
stems. Trim the stems to 2 inches from the base of the artichoke. Cut off
and discard the top 1/2 inch of the artichokes. Cut the artichokes in half.
Use a strong metal spoon to scoop out the fuzzy chokes and the small inner
artichoke leaves. Rub lemon juice all over the inside and exposed cut areas
of the artichokes.

Heat the water in the large pot with a steamer rack on high. When it comes
to a boil, reduce the heat to medium high and place the artichoke halves,
cut side down on the steam rack. Cover. Steam for 20 minutes (less of more,
depending on the size of the artichokes), until you can easily pull off the
outer leaves, and you can pierce the heart easily with a knife. The
artichokes can be just a tiny bit less cooked than would be typically
perfect for steamed artichokes, as you will be cooking them further on the
grill.

Prepare your grill for direct, high heat. Use a pastry brush to brush the
artichoke all over with the herb infused oil. Sprinkle all over with salt.
Place the artichoke halves cut-side-down on the grill grates. Cover, and
grill for 5 to 10 minutes, until you have nice grill mark on the cut sides
of the artichokes.

To serve, sprinkle the cut sides with more lemon juice. Serve alone or with
mayonnaise, remoulade, or aioli.

From: SimplyRecipes.com
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SimplyRecipes.com

Asparagus

Steamed Asparagus with Hollandaise Sauce

2 eggs
1/2 cup bacon grease
2 T fresh squeezed lemon juice

Combine all ingredients in a saucepan over low heat, stirring constantly.
Cook until thickened. If the sauce appears lumpy, remove from heat,
transfer to blender and blend until smooth. Place hollandaise sauce into a
carafe and allow guests to pour over steamed sparagus to taste.

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Asparagus With Ginger

Stir-fry asparagus is healthy and simple to prepare, yet very delicious. It
is a beautiful dish to serve and makes a great appetizer or a side dish. 
Recipe serves 4.

1 bunch of asparagus, approx. 1 pound
2 tablespoons olive oil
1 teaspoon cumin seed (jeera)
1 tablespoon minced ginger
2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Holding the stalk at both ends, bend gently until it breaks on its own. 
   Discard the hard portion of the stalk. 
2. Cut the remaining asparagus spears diagonally into 2 inch pieces.
3. Bring oil to medium heat in a large frying pan that can hold all the 
   asparagus. 
4. Add cumin seeds and wait till they crack. Then add asparagus, ginger, 
   lemon juice, salt and black pepper.
5. Stir-fry for about 4 to 5 minutes until asparagus are tender but still 
   crunch.
6. Serve hot or at room temperature.

Serving Option: Add 1 tablespoon sliced almonds half way through stir 
frying the asparagus. This will make a beautiful presentation and taste 
great.

From: Manjula's Kitchen
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Manjula

Asparagus Broccoli Stir Fry

1 lb Asparagus
1/2 cup Broccolli florets
1 tsp Pepper
1/2 tsp Salt
1/2 tsp Garam Masala
1 Shallot Onion (finely chopped)
1 tbsp Ginger garlic paste
2 tblsp Oil
Lemon Juice - from 1 lemon (2 tblsp)

1. Break the woody ends from the bottom of the asparagus and discard. Next 
   cut it into 1 inch pieces.
2. In a small bowl, combine papper, garam masala, salt, ginger garlic paste
   and little oil.
3. Add the broccolli florets and asparagus pieces to this bowl and toss 
   well to coat the masala very well on the veggies.
4. In a large skillet, heat the oil. Add the chopped onion and fry for 2 
   minutes. 
5. Next add the veggies and stir-fry for 5 minutes on medium-high flame. 
   Switch off when the veggies are still crunchy.
6. Add the lemon juice and toss.
 
Tip: The same recipe can be done with asparagus alone or broccoli alone. 
Other vegetables that can be used are zucchini, cauliflower etc.

From: Simple Indian Recipes
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Dahlia

Asparagus Thoran

15 spears Asparagus
1/2 cup Grated coconut
1/2 tsp Jeera / cumin seeds / jeerakam
pinch Turmeric powder
2 to 3 Green chillies (optional)
3 to 4 Shallots, sliced thin (optional)
a few Curry leaves
2 tsp Oil
1/4 tsp Mustard seeds
Salt - to taste

Wash and remove the hard end of the asparagus spears and cut into 1" long
pieces. Place in a pan, drizzle some water generously and cook covered on
low fire for about 5 mins until the pieces are softer yet crunchy. Note
that I used very slender variety of asparagus so probably the cooking time
was much lesser.

Grind the coconut with the jeera, turmeric and green chillies. 

Heat the oil in a pan and add the mustard seeds and curry leaves. Once the
mustard seeds start to pop, add the sliced shallots and fry until golden
brown. Then add the cooked asparagus and the ground coconut. Adjust salt.
Let it cook for about 5 mins more until the coconut and asparagus is well
combined.

From: Edible Garden
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Nags at EdibleGarden

Stir Fry Asparagus Indian style

If you do not have the aleppo pepper flakes, you can use cayenne and sweet 
paprika mix. But it is best to use the Aleppo peppers for this recipe. It 
brings out the flavors without being too overpowering. And adds a great 
aftertaste.

2 C trimmed and cut asparagus
1 tsp lemon juice
1 tsp chaat masala
1 tsp Aleppo Pepper flakes
salt to taste
1/2 tsp oil

Mix lemon juice and chaat masala and mix in the asparagus.
Heat oil in a pan and stir fry the asparagus just until done.
Sprinkle salt and the Aleppo pepper.
Mix to coat.
Serve as an appetizer or as a side.

From: Spice Roots
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Bengali Style Mashed Asparagus (Asparagus Salsa)

15 to 20 washed asparagus (cut them into pieces so that you can put them in
  a blender or in a food processor)
1 cup chopped onion
6 to 8 garlic cloves
1 tsp salt
1/2 cup chopped cilantro
Few mint leaves
1/2 tsp roasted black seeds and cumin seeds
1/2 cup mustard oil 
1 to 2 green chili or roasted red chili (optional)
Few drops of lemon juice

In a hot pan add 1 tbsp mustard oil. Then add all the ingredients in the
pan and stir fry for 5 to 10 minutes until everything gets tender and
cooked. Turn off the heat and wait for 5 to 10 minutes until everything
gets cool.

Now, transfer everything in a blender or food processor. While the food
processor is running, slowly add rest of the mustard oil into the
asparagus. Add few drops of lemon juice. Don't put any water rather add
more oil if the processor is not smashing the asparagus properly.

If you intend to make it like a dip, then add some water and olive oil.

When everything gets mashed it is ready to serve.

From: Blue-White Kitchen
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Lucky's Recipes

Beetroot, Beets

Beets Baked in Foil

4 large or 8 medium beets, about 1 1/2 to 2 pounds

Heat oven to 400. Wash beets well. Wrap individually in foil and put them
on cookie sheet or roasting pan. (If you're planning to use them all at
once, right away, just put in roasting pan or heavy skillet, and cover.)

Cook, undisturbed, for at least 45 minutes (it could take much longer for
big ones), until a thin-bladed knife pierces one with little resistance.
They may cook at different rates; remove each when it is done. Store,
refrigerated, for a couple of days before using; their jackets will slip
off easily.

By Mark Bittman. From: The New York Times
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Leonid Yastremskiy / 123RF Stock Photo 14606683

Spicy Roasted Beets

1 lb of mixed red and yellow baby beets (peeled and trimmed), cut into 
  small wedges
1 large shallot, finely minced
1/4" piece of ginger, peeled and finely minced
1/4 cup of honey, optional
juice of 1/2 lime (or lemon)
1/4 tsp ground cumin powder
1/2 tsp garam masala
pinch of red chili powder, optional
salt and pepper, to taste
2 tbsp oil, vegetable of canola
freshly chopped cilantro leaves, for garnish

Preheat the oven to 400 degrees F (200-205 deg C).

In a large mixing bowl, add the oil along with the honey and lime juice.
Stir well with a whisk to combine and add the ginger and shallot. Next, add
all of the spices (salt, pepper, ground cumin, garam masala and red chili
powder). Mix well and add the baby beets. Toss gently to coat and transfer
to a shallow oven proof baking dish. Cover the dish with aluminum foil and
roast for 30 minutes. Then remove the foil and allow to roast uncovered for
another 10-15 minutes until fork tender. Garnish with freshly chopped
cilantro leaves and serve.

Variation: Add some toasted walnut, almond or cashew pieces to the dish for
an extra texture and crunch.

From: BellaOnline: The Voice of Women
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Beets Infused with Garlic and Olive Oil

4 medium beets, scrubbed clean, then covered with water and boiled on a
stovetop or zapped in a microwave until a fork stuck in the middle slides
in effortlessly. (I don't skin my beets). Slice the beets thinly and cut
each slice into quarters, then eighths.

In a small bowl, mix together:

1 tbsp extra virgin olive oil
4-5 cloves of garlic, crushed, preferably with a garlic press, or minced 
    really fine.
Juice of 1 lemon
Salt to taste

Pour the oil-garlic-lemon mixture over the beets and toss well.

Set aside for about half an hour for the flavors to infuse. Serve at room 
temperature.

From: Holy Cow! Vegan Recipes
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Vaishali at Holy Cow!

South Indian Beetroot Thoran

A thoran is a kind of South Indian vegetable stir-fry, seasoned with 
coconut, curry leaves and mustard seeds.

250g fresh beetroot, with the leaves if possible, washed
2 tbsp oil
1 tsp black mustard seed
2 sprigs of fresh curry leaves
1 fresh green chilli, deseeded and finely chopped (optional)
1 small sweet red onion, thinly sliced
1 coconut, smashed flesh peeled and grated (or 3 tbsp dried coconut, 
  although this won't taste as delicious)
1 lemon 

Heat a large frying pan over a high heat. Add the oil and then the mustard 
seeds. When the mustard seeds begin to crackle, add the curry leaves and 
the green chilli, then the red onion, grated beetroot and leaves.

Season with salt and continue to stir-fry for about five minutes. Finish 
with the grated coconut and a squeeze of lemon. 

From: The Telegram: Food & Drink
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ANDREW CROWLEY

South Indian Beetroot Curry with Red and Golden Beets

6 small-med Golden and/or Red Beets (weightwise about 500g)
coconut oil
1 tsp Mustard Seeds
3-4 tbsp fresh grated Coconut (if dried, use half the amount)
pinch of Turmeric
pinch of Asafoetida (be sure it is wheat-free)
1-2 Whole Dried Red Chilli (optional)
Salt to taste
few sprigs of Curry leaves

Wash the beetroot well. Chop them into small cubes. Cutting them small and 
equal pieces ensures quick steaming.

Steam them - takes around 5-8 minutes depending on the size of the cubes.

You can alternatively boil them too. My mom always boiled them in little 
water, just enough to cook them. The little of excess water that remained 
was used as a base for making Rasam which was boiling away nearby. No 
wastages of nutrients.

Remove from heat when soft.

On the side, while the beet was cooking, heat a pan. When ready, add 1-2 
tsp. Oil to the pan. When hot, add mustard seeds. When it starts popping, 
add red chilli (if using). Add the coconut and stir it for few seconds - 
around 30-40 seconds.

When the aroma hits of nutty coconut, add the curry leaves and asafoetida.

Next goes the beets. From this stage, its more of sauteing to combine the 
spices and additional flavors than for cooking beets, since its already 
done cooking. Add turmeric and salt.

Give a quick toss - for few seconds - until everything is combined.

Remove from heat and serve hot.

From: Chef In You: Making Vegetarian and Vegan Recipes Easy!
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Beets with Cherry Sauce (Charkhlis Chogi)

These wonderful beets are simultaneously sweet and tangy. In Georgia,
cornelian cherries are used, but our tart domestic cherries provide
similar savor. Chogi is usually eaten warm or at room temperature, but
I like it best as a refreshing salad, lightly chilled. Serves 2 to 3.

1 pound beets
1 medium onion, peeled and minced
1 tablespoon paleo oil
1/3 cup tart dried cherries
10 tablespoons water
2 tablespoons minced parsley
2 tablespoons minced cilantro or dill
1/8 teaspoon salt

Preheat the oven to 375° F. Scrub the beets but do not peel. Bake until 
tender, 1 to 1 1/2 hours. Meanwhile, saute the onion in the oil until soft,
10 to 15 minutes. Simmer the cherries in the water until very soft, about 
15 minutes. Force through a sieve or food mill, adding additional water, if
necessary, to make 1/4 cup of thick sauce.
Comments: Forget food mill. A mini-prep works better. Use 1/2 amount of 
water, or else don't cover pot with cherries. It's too watery.

When the beets are ready, peel and slice them thinly. Place in a bowl and 
add the cooked onion and cherry sauce. Stir in the minced herbs and salt.

Note: Chogi tastes best when served the same day it is made.

Adapted from: The Georgian Feast: The Vibrant Culture and Savory Food 
              of the Republic of Georgia by Darra Goldstein.
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Golden Beets and Brussels Sprouts

Note that thyme is the essential accent which brings all the ingredients 
together.

2 medium sized golden beets
10 brussels sprouts
1 shallot, peeled and sliced
Olive oil
1 Tbsp fresh thyme, chopped (can substitute a 1 teaspoon of dried thyme)
2 Tbsp almond slivers, toasted
Salt and freshly ground pepper

The beets take the longest to cook so start them first. Either boil them in
water in a small saucepan for 45 minutes, or roast them in the oven at
350°F for an hour fifteen minutes. Roasting will give you better flavor,
but takes longer and uses a lot more energy (unless you are already cooking
something in the oven). When done, set aside to cool for 10 minutes, peel
and chop into 1 x 1/2 inch chunks.

While beets are cooking you may want to toast your almond slivers if you
are starting with raw almonds. Just heat a skillet to medium high heat and
put in the almonds. Stir frequently with a spatula. When the almonds begin
to brown, remove from pan into a small bowl. Let cool, set aside.

Remove any outer leaves that look a bit ragged from the brussels sprouts.
Bring a small saucepan half filled with water to a boil and parboil the
brussels sprouts for 2-3 minutes. They should be almost all the way cooked
through. (Test by cutting one in half.) Set aside for 5 minutes to cool,
cut off any protruding tough stem on each sprout and cut each sprout in
half.

In a medium sized skillet heat 1 Tbsp olive oil on medium heat. Add the
shallot slices and cook until translucent, a few minutes. Add another
tablespoon of olive oil and raise the heat to medium high. Add the sprouts
and beets to the pan, along with the thyme and mix well. Salt and pepper to
taste. Cook for 1 minute more, stirring. Remove from heat and serve. Can
serve warm or at room temperature. Serves 3-4.

From: SimplyRecipes.com
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Elise at SimplyRecipes

Roasted Beetroot, Carrot and Parsnip Mash

1 tsp olive oil
1 beetroot, peeled and diced into 2cm cubes
1 small carrot, peeled and diced into 2cm cubes
1 small parsnip, peeled and diced into 2cm cubes
8 tbsp water or coconut milk
a very small pinch of organic thyme

Preheat the oven to 200C or 400F and place a baking tray in the middle of 
the oven.

Add the chopped carrots and parsnips into a pan of boiling water and part 
boil for 5 minutes.

Take the carrot and parsnip out of the water and into a bowl and dress with
a pinch of thyme and 1/2 tsp of the olive oil.

Put the carrots and parsnips onto the baking tray and into the preheated 
oven.

Add the beetroot into some boiling water and boil for 5 minutes.

Add the beetroot to the baking tray with the other vegetables and bake for 
20-25 minutes or until soft. Turn the vegetables over half way through the 
roasting time.

Once they are roasted, mash the vegetables with 2 tbsp of water or coconut 
milk until you get to the desired texture. Add more water or coconut milk 
if it is too thick.

From: Organix
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Steamed Beets

1 bunch Beets, about 2 pounds, greens removed and reserved for another use,
leaving a 1-inch beet top; beets washed thoroughly.

Be careful not to let the pan run out of water during this long steaming
process. To make sure you don't forget, place marbles below the steamer
basket before steaming - they will stop jiggling when the pan is dry.

Place beets in steamer basket set in large saucepan with 1 inch of water.
Bring to boil; steam over high heat until beets can easily be pierced with
thin knife, 30 to 45 minutes, depending on beet size. Drain, cool slightly,
and remove skins. Serve or use in related recipes.

From: Meals Matter: Meal Planning Made Simple
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Beetroot Fry

4 Beetroots (cut into cubes)
1 Onion (small) (cut into cubes)
2 tsp Ginger-garlic paste
4 tbsp Oil
A pinch Turmeric powder
1 tbsp Chilli powder (optional)
Salt as required
1 small stick Cinnamon (Karugapatta)
2 Cloves (Grambu)
2 Cardamom (Elakka)
A handful fresh coconut powder
1 tbsp Garam masala powder

Grind beetroot and onion separately in a mixer grinder.
 -> Do not grind them into a paste.
Heat oil in a pan or a kadai.
Add cloves, cardamom and cinnamon stick.
Add the coarsely ground beetroot and onion.
Add salt, turmeric powder, chilli powder and ginger-garlic paste.
Fry it on a medium flame for about 15 mins.
Add coconut powder and fry, until the raw smell is gone.
Add garam masala powder and stir well.
Remove from the flame.

From: Pachakam
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Easy Beetroot Fry

4 Beetroots (cut into small pieces)
4 tbsp oil
2 tbsp ginger garlic paste
1 1/2 tsp chilli powder (optional)
1 1/2 tsp salt
2 cups water
6-7 curry leaves
oil for frying

In a cooker, put oil, ginger garlic paste, chilli powder, salt and sauté
  well.
Now add the beetroot and put the water.
Pressure cook the beetroot for 15-20 minutes.
In a kadai put oil and curry leaves.
Now put the beetroot content and fry till all the water has evaporated.

From: Khana Khazana
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Beet Fries

3 red beets
1/2 tsp olive oil
1/4 cup finely diced shallot
2 cloves of garlic, minced
1/4 tsp sea salt

Preheat oven to 425. Line a baking sheet with parchment paper.

Rinse and peel beets. If stems are still attached, remove them with a sharp
knife, leaving a flat area for the beet to sit on. Cut the beets in long
strips, approximately 1/2"-3/4" wide (I cut each beet into 6 equal slices,
and then cut them in 5 slices going the opposite direction).

In a large bowl, toss the beets with the olive oil, shallots, garlic, and
sea salt. Lay them out flat on prepared baking sheet and place in preheated
oven for 25-30 minutes, flipping halfway through. Remove from oven.

From: The Vegan Chickpea
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The Vegan Chickpea

Bell Peppers

Antipasto Platter

ROASTED RED PEPPERS:
  3 large red, yellow or orange bell peppers, halved and seeded
  1 clove garlic, thinly sliced
  1/4 cup Extra Virgin Olive Oil

MARINATED MUSHROOMS:
  1/4 cup Extra Virgin Olive Oil
  1 small carrot, finely chopped
  1 small onion, finely chopped
  3 cloves garlic, finely chopped
  2 lbs. small white mushrooms
  2 Tbsp. white wine vinegar
  4 sprigs fresh thyme and/or oregano
  2 bay leaves
  1/2 tsp. salt
  1/4 tsp. ground black pepper

For Roasted Red Peppers: Grill or broil peppers until skin is charred.
Place peppers in paper bag; let cool about 20 minutes. Remove from bag and
gently peel off skin. Cut peppers into thick slices. In small bowl, toss
peppers, garlic and Olive Oil. Lightly drain before serving.

For Marinated Mushrooms: In 12-inch nonstick skillet, heat Olive Oil over
medium-high heat and cook carrot and onion, stirring occasionally, 3
minutes. Add garlic and cook 30 seconds. Add mushrooms and cook, stirring
occasionally, 3 minutes or until lightly golden. Turn into large bowl and
stir in remaining ingredients. Cover and refrigerate until ready to serve.
To serve, remove bay leaves.

On platter, arrange roasted peppers and mushrooms and, if desired, assorted
olives.

From: Bertolli
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Roasted Yellow Peppers

4 large yellow bell peppers, about 2 pounds
3 Tbsp extra virgin olive oil
2 Tbsp shredded fresh basil, or 1 1/2 Tbsp chopped fresh parsley and 1 tsp
dried basil
pepper to taste

Preheat oven to 475F. Set peppers on a baking sheet, and brush with 1 Tbsp
oil to coat lightly. Bake, turning once or twice, for 20 minutes, or until
skins begin to blister. Place peppers in a brown bag or plastic bag to
steam for 10 minutes. Pull skins from peppers. Remove stems, seeds, and
membranes. Tear peppers into 4 to 6 pieces each. Lay roasted peppers flat
on a serving plate. In a small bowl, mix the remaining 2 Tbsp olive oil,
basil and slat/pepper. Pour over roasted peppers.

From 365 Easy Italian Recipes by Rick Marzullo O'Connell
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Peperoni al Forno

4 very large green, red or yellow sweet peppers, peeled and seeded
2 large ripe tomatoes, peeled
1/2 cup black olives, pitted and coarsely chopped
1 large onion, thinly sliced
2 garlic cloves, chopped
4 anchovies, drained and chopped (optional)
pepper
1 cup parsley sprigs
1/2 cup fresh minced basil or 2 tbsp dried basil
1/4 to 1/2 cup olive oil

Cut peppers into wde strips. Cut tomatoes into wedges the size of the
pepper strip. Put peppers, tomatoes, olives, onion, garlic, and anchovies
into a baking dish. Season with pepper. Mince together the parsley and
basil, and sprinkle over the vegetables. The sprinkle with olive oil.  Cook
at 350 F for about 30 minutes.

From: Nika Hazelton's Way with Vegetables
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Whole Roasted Bell Peppers

Prep Time: about 1 hour, roast with your turkey
Rinse 5 or 6 red and/or yellow bell peppers (1/2 lb. each). Cut out stems
and remove seeds and pith. Place peppers in a 9"x13" pan. Bake in a 325F
oven until wrinkled and tender when pierced, about 1 hour. Cut in half
lengthwise and season to taste.

From: Sunset, Nov. 1998
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Provencal Vegetables

3 tablespoons virgin olive oil
1 medium red bell pepper, finely diced
1 medium zucchini, finely diced
1 medium yellow squash, finely diced

In a large skillet, heat the oil over medium-high heat until
shimmering. Add the pepper, zucchini, and squash and saute until
tender, 3 to 4 minutes.

To serve:

1 cup greens of you choice [I used mesclun]
About 1/2 cup Lime Dressing

When read to serve, toss the greens with 1/4 cup of the Lime Dressing
and the Provencal vegetables. Divide among 4 plates, arrange 1 quail
breast and 2 legs around the greens, and drizzle with additional Lime
Dressing.

From French Food American Accent by Debra Ponzek via Kay in rec.food.cooking
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Pimentos

A pimento is simply a blanched, skinned sweet red pepper. They are easy to
make. Stick a red pepper on a serving fork. Char the skin over an open
flame (stove) until the skin turns black. Turn off the flame, put the
pepper in a paper or plastic bag and close it for about 2 or 3 minutes, the
pepper will steam a bit through its own heat. At that point slide off the
skins under running water. The skins will slide right off. Tear open and
remove the seeds and you have pimentos.

From: James Alpigini on the PaleoFood list. Posted 24 Jan 2000.
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Grilled Vegetables on Rosemary Skewers

1 red pepper
1 yellow pepper
4 slim zucchini, sliced
1 red onion, cut into chunks
1 fennel bulb, sliced (optional)
2 garlic cloves, crushed
1 sprig fresh rosemary
2 sprigs fresh thyme
salt and ground black pepper
2 teaspoons olive oil

Cut the peppers in half, remove the seeds and cut the flesh into chunks. 
Divide between 12 fresh rosemary stems or 12 bamboo kebab skewers, 
threading alternately with the courgettes, red onion and fennel (if using).

Place the kebabs in a foil-lined grill pan. Sprinkle with the crushed 
garlic. Strip the leaves from the rosemary and thyme and scatter them over 
the kebabs with a grinding of salt and pepper. Put the olive oil in a 
shallow dish and roll the kebabs lightly in it.

Pop under a preheated hot grill and cook, turning occasionally, until the 
vegetables are tender and slightly charred.

From: FDRreceipes.com
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Grilled Shishito Peppers

A classic method for cooking shishito peppers.

1 cup (or more) shishito peppers
1 tablespoon (or more) extra virgin olive oil
Kosher salt
Cayenne (optional)

Heat your grill pan, cast-iron skillet, or heavy-bottomed pan over very 
high heat.

Toss the peppers with a bit of extra virgin olive oil. Drop the peppers on 
the hot skillet, and cook, turning occasionally, until the peppers have 
softened and are charred in spots.

Remove from heat and sprinkle kosher salt and the optional pinch of cayenne
over the peppers (shishito peppers are not spicy). Eat piping hot.

From: Brooklyn Farmhouse (Blog)
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Bitter Melon (Bitter Gourd)

Cooking Bitter Melon

Cut Bitter Melon in half and discard the seeds and fibrous core. To reduce
the bitterness, blanch it in boiling water for 2 to 3 minutes. This
vegetable is not typically peeled and the skin is edible. The seeds are
also edible, though they are very hard. They are included in some recipes.
Bitter melon is commonly stuffed, curried or pickled, though it can be
prepared in all kinds of ways and is suitable for any dish from drinks to
dessert. It is often used stir-frys and soups and may be steamed. It's
flavor combines well with other strong flavors or ingredients such as
garlic, chili peppers, and coconut milk.

Q: This melon is so bitter! How can I reduce its strong bitter flavor?

A: Bitter Melon is a challenging culinary item, to be sure. But while
challenging, it is not impossible to find exciting ways to incorporate it
into various cuisine styles. Here are some hints for preparing the gourd to
reduce its bitter flavor:

1. Like eggplant, Bitter Melon can be salted and rested to remove the
bitterness from its flesh. Core the melon, dust it generously with salt and
let it rest for 10 minutes. Rinse the slices and prepare as you wish.

2. Another way to reduce the bitter melon's strong flavor is by blanching.
You do this by coring it, slicing, and boiling in a pan of lightly salted
water. After 1 minute, remove and drop in ice water. Blanching will not
only remove some of the bitterness; it will also brighten the beautiful
green color!

A suggestion when developing your own recipe is to consider is that bitter
melon is an excellent ingredient to use with strong flavors: spices, rich
sauces, fermented flavors. With spicy foods, bitter melon acts as a
coolant, with rich sauces such as coconut milk and curry, the flavor
balances the natural oils in these other ingredients acting as a palette
cleanser.

Some popular ways of cooking it is to stuff the melon with spiced meats and
serve with a coconut curry sauce, sauté it with onion, red pepper and
prepare with scrambled eggs or in an omelet, or as a stir fry with chicken.

From: The National Bitter Melon Council
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Stir Fried Bitter Melon

1 1/2 lbs sliced bitter melon
1 tablespoon pure fish sauce, e.g. Red Boat Fish Sauce
3 cloves chopped garlic
3 tablespoons oil

The most important element in this dish is controlling the heat. With most
home stoves, the heat is never as hot as you want, so there is a trick to
compensate for the lack of heat. First, my wok is stainless steel
sandwiched around aluminum. It's a great wok, practically non-stick. Such
thick material takes longer to heat up, but also keeps the heat longer. So,
I let it sit on high heat until it is very hot, about 5 minutes, while I am
slicing the melon.

Wash the bitter melon and then cut it lengthwise. Discard the seeds and
pith. Slice the bitter melon cross sectionally, in 1/4 of an inch slices.
Even slices means even cooking, which is particularly important for this
dish.

This is not a quick stir fry like some of the more delicate vegetables.
Bitter melon is dense and takes longer to cook, about 10 minutes.

Add 3 tablespoons of oil. Add the bitter melon. Stir to coat the melon with
oil. If the melon seems dry, drizzle some more oil. The oil should never
pool, but coat all the pieces. Spread out all the pieces so that they get
direct heat from the pan and cook in oil not steam. Stir every minute to
get all the pieces on the heat directly. You don't want to stir too often
though because they will start to cook in steam and turn mushy. It is best
to let some pieces brown and then turn them over.

After 5 mintues, drizzle oil in the center and add chopped garlic. Let the
garlic cook in the oil for 15 seconds. Stir to mix everything together.
Continue stirring as above for 5 more minutes.

In the 10th minute, add a tablespoon of fish sauce and stir around to get
the fish sauce in the bitter melon. Taste to see if you like it. You may
want to add a little bit more fish sauce.

Serve hot.

Author: Natty Netsuwan. From: ThaiTable.com: Learn Thai Cooking
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Bitter Melon Chips

2 Ripe Bitter Melons
1 tbs. Curry Powder
1 tsp. Sea Salt
1/2 tsp. Cayenne (optional)
1/2 tsp. Cardamom
1/4 cup Olive Oil
1 tbs. Sesame Oil

1. Using a Mandoline or with a very sharp knife, slice the bitter melon
   into 1/8" slices
2. In a bowl combine next six ingredients thoroughly.
3. Toss Bitter melon slices in marinade, be sure to completely coat each 
   slice with the marinade.
4. Place slices on a cookie sheet covered with parchment paper and place in
   a pre-heated 325 degree oven for 15-20 minutes, or until they begin to 
   crisp.
5. Remove from oven and let cool on the sheet tray to further crisp.
6. If you do not plan to serve immediately, store in an air tight container
   in the freezer for up to a week.

By: Cosmos Catering. From: The National Bitter Melon Council
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Bitter Gourd Curry

2 Medium-sized bitter gourds
1 Onion, finely chopped
2 tsp Chopped ginger
1 tsp Chopped garlic
2 tbsp Ceylon curry powder
1/2 Cup coconut milk
Oil for frying
1 Stick cinnamon
Lime juice to taste
Water as required
Salt and turmeric to taste
	
Wash and cut the gourds across into 1 cm rounds. Rub with salt and turmeric
and keep aside for at least 20 minutes. Dry well on paper towels, fry the
slices in hot oil till golden brown. Take them out and drain.

In a saucepan saute the onion in 2 tbsp oil till soft and translucent. Add
garlic and ginger and cook, stirring, till they are fragrant and start to
turn golden. Add curry powder and fry, keep stirring. Add coconut milk with
the same amount of water and a stick of cinnamon. Bring it to a boil and
simmer for about 10 minutes. Combine bitter gourd slices and lime juice
with it and simmer for about 10 minutes longer.

From: IndoBase
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Bharvaan Karela - Stuffed Bitter Melon

4 medium-sized karelas/ bitter melon
1/2 cup coconut oil
1 tbsp fennel seeds
3 large onions chopped very fine
1 tbsp garlic paste
3 large tomatoes chopped very fine
1 tbsp tomato sauce
1/2 tsp turmeric powder
1/2 tsp red chilli powder (optional)
1 tsp coriander powder
1 tsp cumin powder
Salt

Wash the karelas. Cut off top and tail. Slit them through lengthwise
leaving 1/2" from top and bottom ends so that the two halves do not
separate. Carefully, use a spoon to scoop out the pith. Discard the pith.

Put 4 cups of water in a deep vessel and add 1 tbsp of salt to it. Mix to
dissolve salt. Put the karelas in this salt water and set up to boil. When
water comes to a boil, simmer and cook till the karela skin begins to get
soft. Remove from water, drain well and keep aside on a plate to cool.

In a separate pan, heat 2-3 tbsps of oil. Add the fennel seed to the oil
and fry till spluttering stops. Now add the onions and fry till soft. Add
the garlic and fry for 2 minutes. Now add the tomato and cook till pulpy.

Add the tomato sauce, turmeric, red chilli, coriander, and cumin powders
and salt to taste. Mix well. Fry for 8-10 minutes, stirring often to
prevent from burning. Turn off fire and allow mixture to cool completely.

Fill this mixture in the pre-cooked karelas. Tie with a string (to prevent
filling from spilling out) and keep aside.

Heat 3-4 tbsp of oil in a pan on medium flame. Add the karelas to the oil
and fry till crispy. Now turn and fry the same way on the other side. Add
more cooking oil if required. Remove with a slotted spoon and keep on paper
towels.

From: About.com: Indian Food
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Bitter Gourd (Pavakka) Theeyal

Theeyal is a traditional Kerala Dish which is made using Vegetables and 
Fried Coconut. It can be made using a single vegetable like Bitter Gourd, 
Snake Gourd, Shallots, Carrot etc. or a combination of vegetables. The 
fried coconut and spices impart a nice aroma to the dish.

2 medium sized Bitter gourd (Pavakka or Karela) cut into thin slices
1/2 tsp Turmeric powder
2 green chilies, slit (optional)
1 cup Grated coconut
1 tbsp Coriander Powder
2 tsp Chilli powder (optional)
1/4 tsp Fenugreek seeds
4 dry red chilies (optional)
1/4 cup Thinly sliced Shallots
A sprig Curry leaves
1 tbsp Tamarind paste
Salt to taste
Water as required
3 tbsp Oil
1/2 tsp Mustard seeds

To reduce the bitterness of Pavakka, rub some salt on the sliced bitter 
gourd pieces and squeeze out the juice using hands and wash it well.

Heat a pan and add 2 tbsp oil. Add the bitter gourd pieces, slit green 
chilies along with 1/2 tsp turmeric powder and saute. Cover and cook till 
it is done. Do not add water, instead cook the bitter gourd pieces on low 
flame.

In a non stick pan, dry roast the grated coconut till brown. Once the 
coconut scrapes are brown, add red chilli powder, coriander powder, 
fenugreek seeds and dry roast and keep aside.

Grind all the fried ingredients with a little water to form a smooth paste.

Heat oil in a wok and splutter mustard seeds. Saute shallots, dry red 
chillies and curry leaves. Add the cooked bitter gourd pieces and stir.

Mix the ground coconut paste, tamarind paste, little salt and add 1 cup of 
water to the pan and stir well to combine. Cook for around 7-8 minutes on 
medium flame till the gravy thickens. Taste and add more tamarind paste if 
needed.

From: Kerala Recipes
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Kerala Recipes

Breadfruit

Roasting Breadfruit

1 medium breadfruit

An open flame

Cut the stem from the breadfruit and discard it. Use a sharp knife and make
two incisions crossing each other to make an x in the top of the vegetable.
These incisions will allow the vegetable to breathe as it is roasted.

Place the breadfruit on the stove with the bottom facing the flame and turn
the flame to medium. Roast the vegetable on the bottom for 30 minutes. Now,
using a kitchen cloth hold the vegetable, and turn it upside down onto the
flame and let it roast for another 30 minutes.

Just to make sure the vegetable is thoroughly roasted, turn it onto the
side for another ten minutes, rotating it slowly as it roasts.

Remove the breadfruit from the stove, and slice it in halves at the
incisions made earlier. If it's not completely roasted, it's no problem.
Put the halves back onto the fire and roast for another five minutes.

Turn off the stove and remove the vegetable. Allow it to cool for about an
hour. Now, carefully peel the blackened roasted skin with sharp knife. Then
remove the center piece or the heart as it is sometimes called. Cut 1-inch
slices along the length of the vegetable and arrange them with your
favorite meat.
From: Jamaican-Recipes.com

Roast the breadfruit whole over charcoal (the best method), or directly
over a gas burner. Turn the fruit as it begins to char. The roasting takes
about an hour. When steam starts to escape from the stem end, the
breadfruit is done.

Remove the breadfruit from the fire, and cut a circle at the stem end.
Scoop out the heart, and discard it. Scoop out the meat, or cut off the
charred outer skin, and cut the meat into slices, and serve it hot.

From: Traveling Jamaica With Knife, Fork & Spoon
      by Robb Walsh and Jay McCarthy
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Stuffed Breadfruit

Dress up the rather bland taste of breadfruit with this tasty stuffing.

1 medium breadfruit, roasted (see above)
1/4 cup coconut milk
1 tablespoon coconut oil
1 medium onion, minced
1 medium tomato, peeled, seeded, and chopped
Dash of freshly ground pimento (allspice)
Salt and pepper to taste

Preheat the oven to 300 degrees.

Scoop out the flesh of the cooked breadfruit, leaving a shell at least 3/4 
inch thick. In a bowl, mix the breadfruit flesh with the coconut milk and 
oil, then add the onion, tomato, and seasonings. Stuff the mixture back 
into the shell, wrap the stuffed breadfruit with foil, and warm it 
thoroughly in the oven for 10 minutes.

Unwrap the breadfruit, and serve it whole on a platter. Serves 6 to 8

Adapted from: Big Flavors of the Hot Sun by Chris Schlesinger and John 
              Willoughby
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Boiled Breadfruit

1 medium breadfruit

Cut off the stem and cut the vegetable into quarters. Remove the heart with
a sharp knife and then peel the skin. Add the breadfruit to boiling water
with salt and other vegetables like yams, bananas, and pumpkins. Boil for 
an hour and then serve as an accompaniment with other vegetables, meat or 
fish.

From: Jamaican-Recipes.com
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Broccoli

Broccoli and Sweet Potato Bhaji

A bhaji is like a dry vegetable dish with whole spices. It is NOT a curry.

A key is to let the onions brown significantly before adding the spices, 
since the spices can go from raw to burnt in a matter of seconds, while the
onions need time to brown.

You can use any kind of veggie you want in a bhaji. So if you don't like 
broccoli or sweet potato, then use cabbage, whatever.

2 cups fresh broccoli florets
2 small sweet potatoes, cut into eighths
1/4 small onion, thinly sliced
1 tbsp. oil
1/2 tsp. panchphoran (Bengali five-spice mix) - a mix of:
    fenugreek, nigella seeds, mustard seed, fennel seed, and cumin seed
1/2 tsp. cumin powder
salt to taste

Heat oil in a large pan over medium-high to high heat. Once hot, add onion
slices and cook until they begin to turn brownish red. Add the panchphoran
and listen for when the seeds start popping. Lower heat immediately to
medium and add sweet potatoes, stirring to coat with seeds and onions. Add
the cumin powder and keep stirring. Add broccoli and keep stirring, as
onions continue to brown. Add salt and water to prevent the vegetables from
sticking. Lower heat to medium-low and cover, letting vegetables cook until
just tender. Check and adjust for salt again once done.

From: Spice Bites blog
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Indian Style Broccoli

8 ounces broccoli, cut into pieces
1 tablespoon coconut oil
1 teaspoon mustard seeds
1 onion, chopped
1 teaspoon turmeric
1/2 teaspoon coriander
1 teaspoon garam masala
1 tablespoon lemon juice
2 tablespoons canned coconut milk
1 tablespoon shredded coconut
1/4 cup water
2 tomatoes, chopped (or canned pumpkin/butternut)

Steam broccoli for about 5 minutes. It should still be quite firm.

Heat oil in a frying pan, add mustard seeds. Stir while they pop. When the
popping has slowed turn down heat and add onion. Saute until tender.

Add remaining ingredients. Bring to a boil and add broccoli. Simmer until 
broccoli is tender (about 5 minutes).

By Nyteglori. Found at: Food.com
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Indian Spiced Broccoli

400 grams Broccoli, frozen
2 cloves Garlic
2 tsp Olive Oil
1 pepper Hot Chili Peppers (optional)
1 tsp Ginger Root
1/2 tsp Turmeric, ground
1/2 tsp Cumin Seeds
Salt

Crush the garlic.

In a pot add the olive oil and cumin seeds. Wait for them to get red (in
color) add your broccoli and a little water (about 4 tbs) add all the
spices. Mix well. Let broccoli cook. Keep an eye on the pot so that there
is a little water to avoid the food from getting burned. Servings: 2

By: GIGINAIK to Spark Recipes
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Broccoli With Garlic, Fennel and Mustard Seeds (Bengali Subzi)

2 pounds Fresh broccoli, trimmed and cut into spears
4 tbsp mustard oil and extra virgin olive oil
1 tbsp minced garlic
1 inch cinnamon stick
1 1/2 tsp fennel seeds
1 1/2 tsp mustard seeds
2-inch fresh ginger cut into juliennes
salt to taste
2 green chilies, cut lengthwise (optional)
4 tbsp vegetable broth

Take a large frying pan, place it over medium heat. Heat oil in it and then
fry mustard seeds for about 1 minute in it until they start crackle. Add
garlic, cinnamon stick and fennel seeds in it.

Keep them to cook for about 2 minutes by stirring until they get fragrant.
Add broccoli in the pan, mix it until it gets covered with infused oil. Now
add vegetable broth and salt and mix it well.

Cover the pan and keep it to cook for about 2 minutes. Then add the green
chilies and cook it by stirring until the broccoli gets cooked. Now the
dish is ready to serve. Put it in serving bowl and garnish it with ginger
and then serve it hot.

From: TadkaFry.com
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Broccoli Stir Fry/Broccoli Thoran

1 Broccoli
1/2 cup Grated Coconut
1 medium Onion, (finely, chopped)
3 cloves Garlic (crushed)
2 Green chilli (slit) (optional)
1/4 tsp Turmeric powder
1/2 tsp Mustard seeds
few Curry leaves
2 tsp Oil
Salt to taste

Wash and cut the broccoli into small florets .

Heat oil in a pan, splutter mustard, add curry leaves, crushed garlic, 
chopped onion, green chillies and saute till the onion turns to 
transulcent.

Add broccoli, turmeric powder, salt to taste and sprinkle 3 tbsp of water.

Cover and cook it on low heat until the broccoli is cooked, stir in 
between; add grated coconut and combine well.

Serve hot.

From: kothiyavunu.com
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Broccoli Thoran

1 Broccoli, weighing about 500 gms
1/2 of a medium size Onion, finely chopped
2 cloves Garlic, chopped
3 or 4 Green chilli, slit (optional)
2 tbsp Shredded coconut
a few Curry leaves
Salt

1 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds/Jeera

Clean broccoli in salted hot water (like you clean cauliflower). Finely 
chop the florets.

In a bowl, mix the chopped broccoli, onion, garlic, green chillies, 
shredded coconut, curry leaves and salt. Mix well with your fingers.

Heat oil in a pan and splutter mustard seeds followed by cumin seeds. Add 
the broccoli mix and sprinkle 1-2 tbsp of water. Heap it to the center of 
the pan and cover and cook till done.

If there is any water left, stir fry till the thoran becomes dry.

From: Ramya's Recipe: Simple and easy recipes for everyday Indian cooking
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Steamed Broccoli

2 cups Broccoli Florets (fresh or frozen)
1 tsp Finely chopped garlic (or garlic paste)
Salt to taste

Wash the broccoli florets.
Heat a pan and add the broccoli florets. Sprinkle a handful of water.
Add 1 tsp of chopped garlic and some salt.
Cover and cook for around 7-8 minutes or till soft.

From: Kerala Recipes
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Broccoli with Pine Nuts and Sun-Dried Tomatoes

2 large crowns broccoli
1/3 cup pine nuts, toasted
1/2 cup dried roma tomatoes, soaked about 10 minutes, drained.

Wash broccoli, and cut into large florets. Reserve stems for another time.
(peeled, chopped, and steamed, they're great!) Steam broccoli together with
tomatoes. (I think this takes about 7 minutes...until is smells done.) 
Place them in a bowl, stir in pine nuts, add salt and pepper to taste, and 
serve with a really good olive oil.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000
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Broccoli Slaw

Do you throw away broccoli stems? Try this instead:

1/2 cup tiny broccoli florets
2 broccoli stems, peeled
2 large carrots, peeled
1 Tbs. poppy seeds
1/3 cup NeanderThin mayo
optional: 1/2 cup shelled pistachios
OR 1 granny smith apple, peeled, cored and diced.

Grate broccoli stems and carrots in a food processor. Combine in a bowl
with remaining ingredients. Chill for 1 hour before serving.

From: Stacie and Ben's favorite Paleo Recipes
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Broccoli with Golden Garlic and Lemon

1 bunch broccoli, about 1 pound
1/4 cup extra virgin olive oil
3 garlic cloves, cut into thin slivers
1/8 tsp pepper
3 Tbsp fresh lemon juice

Cook broccoli in a large saucepan of boiling water 5-6 minutes, or until
crisp tender. Drain in a colander. Arrange on a serving dish and cover to
keep warm. In a small frying pan, warm olive oil over low heat. Stir in
garlic and cook slowly until golden brown, be careful not to burn the
garlic, about 1-2 minutes. Add pepper and lemon juice. Pour over broccoli.

From 365 Easy Italian Recipes by Rick Marzullo O'Connell
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Italian-Style Sautéed Broccoli

1 tsp. extra virgin olive oil
2 or 3 garlic cloves, minced
1 onion, diced
4 or 5 button mushrooms, brushed clean and thinly sliced
1 or 2 tomatoes, diced
1 head broccoli, cut into small flowerets, with stems peeled and thinly
sliced

Bring a large pot of water to boil over high heat. Add broccoli and cook
until bright green but not completely tender, about 3 minutes. Plunge into
cold water to stop the cooking process and  preserve the bright color.
Heat oil in a skillet over medium heat. Add garlic, onion, and cook,
stirring, 2-3 minutes. Add tomatoes and stir well. Cover and simmer 10-15
minutes. Remove cover and stir in broccoli. Simmer, uncovered, 2-3 minutes.
Serve hot, makes 4 servings.

From Cooking the Whole Foods Way by Christina Pirello.
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Broccoli the Italian Way

1/2 cup extra virgin olive oil
3 cloves of garlic finely chopped
6 anchovies finely chopped
red pepper flakes
(2 T chopped parsley)
a bunch of broccoli cut up and lightly cooked

Lightly saute the garlic, anchovies and red pepper flakes in oil and add
broccoli. Incorporate all the flavours and add parsley (only for the
cauliflower).

From: Susan Carmack on the PaleoFood list. Posted 9 May 1999.
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Broccoli with Artichoke Hearts

1 head broccoli, cut into flowerets
1/2 tsp. extra virgin olive oil
pinch of minced dried hot chile or to taste
2-3 cloves garlic, minced
1 (6 oz.) jar marinated artichoke hearts, drained and halved
juice of 1 lime, or 1 lemon

Bring a small amount of water to a boil and steam broccoli flowerets until
bright green and crisp-tender, about 5 minutes. Plunge into cold water to
stop the cooking process, drain and set aside. Heat oil in a skillet over
medium heat. Add hot chile and garlic. Cook 1 minute. Stir in artichoke
hearts and cook abut 3 minutes. Remove from heat and stir in broccoli and
lime or lemon juice. Transfer to a serving bowl, and serve immediately.

From Cooking the Whole Foods Way by Christina Pirello.
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Olive Broccoli

1 head broccoli
1 tsp. extra virgin olive oil
juice and grated zest of 1 lemon
1/2 cup oil-cured olives, pitted and minced
1 red bell pepper, roasted over an open flame, peeled, seeded and diced

Split broccoli lengthwise into spears, trimming off any coarse stems and
leaves. Bring a small amount of water to a boil over high heat. Add
broccoli and steam until bright green and crisp-tender, about 4 minutes.
Drain and transfer to a bowl. Immediately drizzle lightly with oil and toss
gently. Stir in lemon juice and zest, bell pepper, and minced olives and
turn the ingredients gently to combine. Arrange on a platter and serve
warm.

From Cooking the Whole Foods Way by Christina Pirello.
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Maritime Broccoli (was Fiddleheads)

This colorful dish is my homage to Californian cuisine, which I love for
its bold colors and interesting mix of flavors.

4 cups (1 L) broccoli
16 large shrimp (chicken or pork can be substituted)
1 red bell pepper
1 yellow bell pepper
1 large red onion
1/2 cup (125 ml) olive oil
1/2 cup (125 ml) lemon juice
salt
pepper

1. Cut peppers and half the onion in big chunks. Mince rest of the onion.
   Combine oil, lemon juice, minced onion, salt and pepper and mix well.
2. Pour oil mixture over peppers and onion pieces and let marinate 1 hour.
   In the meantime, cook broccoli.
3. Clean and devein shrimp. Sauté lightly in oil until pink (2 minutes).
   Remove from pan and keep warm.
4. Drain the vegetables, reserving the marinade. Sauté the vegetables 2
   minutes in oil. Add broccoli and shrimp, cover and simmer a few
   minutes.
5. At the same time in separate pans, reduce marinade by half over high
   heat.
6. Arrange vegetables and shrimp. Pour marinade over and serve immediately.

Makes 4 servings

From: The Wild Food Gourmet by Anne Gardon
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Brussels Sprouts

Sautéed Brussels Sprouts with Bacon and Onions

Fresh herbs, onion and bacon pair beautifully with Brussels sprouts. This
vegetable loves the cool weather of fall and early winter. If you can find
them still attached to the stalk, don't be intimidated--buy them, as 
they're likely more fresh. All you need to do is slice off each sprout 
with a paring knife. However you find them at the market, this is a 
delicious way to prepare them. (Recipe adapted from The Art of Simple Food
by Alice Waters.)

2 1/2 pounds Brussels sprouts, trimmed
4 slices bacon, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 large onion, diced
4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
1 teaspoon salt
Freshly ground pepper to taste
2 teaspoons lemon juice (optional)

1. Bring a large pot of water to a boil. If sprouts are very small, cut in
half; otherwise cut into quarters. Cook the sprouts in olive oil until 
barely tender, 3 to 5 minutes. Drain.

2. Meanwhile, cook bacon in a large heavy skillet over medium heat,
stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted
spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon
fat from the pan.

3. Add oil to the pan and heat over medium heat. Add onion and cook,
stirring often, until soft but not browned, reducing the heat if necessary,
about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper.
Increase heat to medium-high, add the Brussels sprouts, and cook, tossing
or stirring occasionally, until tender and warmed through, about 3 minutes.
Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon
juice, if using, and toss.

Make Ahead Tip: Prepare through Step 1, rinse with cold water; store
airtight in the refrigerator for up to 1 day. Finish with Steps 2-3, 15 to
20 minutes before serving.

From EatingWell: November/December 2009
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Pan Roasted Brussels Sprouts with Bacon and Onions

4 strips thick-cut bacon
2 tablespoons olive oil
1 pound Brussels sprouts, halved
1/2 large onion, chopped
Salt and freshly ground black pepper

Cook bacon in a large skillet over medium-high heat until crispy. Remove to
a paper towel-lined plate, then roughly chop. In same pan with bacon fat
and olive oil, melt over high heat. Add onions and Brussels Sprouts and
cook, stirring occasionally, until sprouts are golden brown, 8 to 10
minutes. Season with salt and pepper, to taste, and toss bacon back into
pan. Serve immediately.

Recipe courtesy Sunny Anderson. Show: Cooking for Real
Episode: Southern Square Meal. Adapted from: Television Food Network
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Sautéed Brussels Sprouts with Bacon and Shallots

1 to 1 1/2 pounds brussels sprouts
5 slices bacon
1 tablespoon olive oil
1 shallot, finely chopped

Peel the outer layer off the brussels sprouts, trim the ends and cut them
in half. Set aside.

In a large skillet, cook the bacon until crisp. Remove from the pan and
chop coarsely.

Remove all but 1 tablespoon of bacon drippings from the pan. Add olive oil
and melt together.

Sauté the shallot in the pan and saute until starting to go clear.

Add the brussels sprouts and continue to cook on medium-high heat, until
tender and starting to brown, about three to five minutes. Add the chopped
bacon and stir to combine. Season to taste with salt and pepper. Serve
immediately.

Adapted from: Good (Cheap) Eats
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Roasted Brussels Sprouts with Bacon and Walnuts

2 (10-ounce) packages Brussels sprouts
2 ounce piece slab bacon cut into 3/4 inch cubes
1/2 cup walnut pieces
1/2 teaspoon salt
Freshly ground black pepper

Preheat oven to 375 degrees F.

Wash and then peel off any loose or damaged leaves from the sprouts. Trim
the root end and cut each sprout in half.

Cook the bacon and walnuts in a large oven-proof skillet over medium heat
until bacon just begins to crisp and walnuts are toasted, about 4 minutes.
Transfer the bacon and walnuts with a slotted spoon to a bowl and set
aside. Add the Brussels sprouts to the skillet and season with salt and
pepper.

Put the pan in the oven and roast the Brussels sprouts for about 30
minutes, add the bacon and walnuts and continue to roast until the sprouts
are cooked through and golden, about 10 to 15 minutes more.

From Food Network Kitchens. Show: How To Boil Water
Episode: Affordably Filling
From: Television Food Network
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Indian Brussels Sprouts

2 tablespoons oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon coriander seeds, crushed with hands
1 tablespoon dried fenugreek leaves
1 teaspoon smoked paprika
a pinch of salt
a pinch of pepper
1 pound Brussels sprouts, trimmed and cut in half

Place a skillet over medium heat and add the oil. When it is hot, add the
garlic and ginger and cook for 2 minutes. Add the coriander, fenugreek,
paprika, salt and pepper and cook for 30 seconds. Add the Brussels sprouts
and 1/2 cup water and cover with a tight-fitting lid. Let steam until the
sprouts are bright green and tender-crisp, 6 to 8 minutes.

From: Cooking Channel: Spice Goddess: Fancy Indian Flavors
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West Indian Curried Brussels Sprouts Stir-Fry

8-12 Brussels Sprouts with the top layer skin washed and peeled. Chop into
     quarters.
1 cup of water
1/4 cup of chicken broth
1/2 cup chopped onion
1/2 cup red pepper (optional)
1/4 chopped celery
1 tbsp olive oil
1 chopped raw garlic
Sea salt

Under medium heat, boil chopped onion, red pepper and celery for 10 minutes
combined in skillet with water.

After 10 minutes, add Brussels sprouts. Allow to cook for 2 more minutes.

Drain of excess water.

Add 1/4 cup of chicken broth to skillet. Add 1 tbsp of Olive Oil with 
chopped garlic to skillet. Stir frequently and allow to cook for 5-7 
minutes.

Add 1 tsp of curry powder. Stir to make sure all veggies are covered and 
creates a tiny bit of sauce in skillet.

Add sea salt.

From: Yahoo Voices
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Chestnuts and Brussels Sprouts

12-15 fresh chestnuts
1 tsp. extra virgin olive oil
2 cloves garlic, minced
2 pounds Brussels sprouts, trimmed
juice and grated zest of 1 lemon
2 cups vegetable broth or vegetable stock

Make a slit in the flat side of each chestnut. Cook in boiling water over
high heat for 15 minutes. Drain the chestnuts, wrap in a towel to keep them
warm, and set aside 10 minutes. Peel off both the hard outer shell and the
inner papery layer. Set chestnuts aside. Heat oil in a deep skillet over
medium heat. Add garlic and cook 1-2 minutes. Add sprouts and cook,
stirring to combine. Add chestnuts and broth, cover and simmer over low
heat until sprouts are just tender, 10-12 minutes. Simmer 3-4 minutes.
Remove from heat and drain well if any liquid remains. Stir in lemon juice
and zest and transfer to a serving bowl, serve warm, makes 4-6 servings.

From Cooking the Whole Foods Way by Christina Pirello.
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Maple Glazed Brussel Sprouts with Chestnuts

3/4 cup chestnuts (fresh roasted or canned)
1 pound brussels sprouts
1/3 cup maple syrup
2 Tablespoons coconut oil
1 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 375 deg. F.

Bring 2 quarts of water and 1 teaspoon of salt to a boil.

If fresh chestnuts are used, shell with a paring knife and toast on a
cookie sheet in the oven until the meat pulls from the shell and the shell
and skin can be easily removed. If canned chestnuts are used, drain and dry
them.

Trim the outside leaves from the Brussels sprouts and cut 1/4-inch deep
cross in the bottoms of each. Drop them in the boiling salted water and
cook until they are fork tender. Drain the sprouts and drop into ice water
to shock and cool. Cut each Brussels sprout in half.

Add the maple syrup to a 10-inch saute pan and warm. Add the Brussels
sprouts and bring to a boil. Quickly add the chestnuts and stir in the 
coconut oil. The syrup will thicken and glaze the sprouts.

Season with salt and pepper and serve. Serves: 10

Adapted from: Culinary Cafe: Where Candle Cooks
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Burdock

Burdock

Peel roots, slice 1/2 inch thick and boil 20 minutes with a pinch of baking
soda. Change water, and boil until tender. Or simmer pieces of the cooked
flower stalk in maple syrup to make candy.

From Edible Wild Plants: A North American Field Guide by Elias & Dykeman.
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Burdock Chips

Burdock Root
olive oil
Salt to taste

Make thin slices of the roots using a vegetable peeler. Fry slices until
crispy in oil heated to 325 degrees. Remove from oil, drain and sprinkle
with salt. Use as a garnish or a side dish.

From: Harmony Valley Farm
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Burdock with Fresh Thyme

1 burdock root (about 8 ounces), scrubbed and trimmed, but not peeled
2 T lemon juice
1 T extra-virgin olive oil
1 clove garlic, minced
3 T dry white wine
2 tsp fresh thyme or 1/2 tsp dried
1/2 tsp salt
1/4 tsp pepper

Cut burdock crosswise into 1/4"thick slices; as you work, drop burdock into
bowl of water with a little lemon juice to prevent discoloration. In a 
medium saucepan, bring 1 quart water and 1 T of lemon juice to a boil over 
high heat. Add burdock; return to a boil.

Reduce to a simmer and cook 10 minutes or until burdock is tender. Drain.
In a medium nonstick skillet, heat oil over medium heat. Add garlic and
saute 30 seconds until garlic is fragrant. Add drained burdock and cook one
minute or until lightly coated. Add wine, thyme, salt, pepper, and
remaining 1 T lemon juice and cook one to two minutes to blend flavors.
Serves 4

Adapted from: Harmony Valley Farm
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Baked Burdock Root Recipe from Britain

This is a traditional British recipe for a classic dish of wild burdock
root wrapped in burdock leaves and baked in foil parcels.

Burdock is a biennial plant and the root is best dug up during the autumn
of their first year (you cannot mistake them because of the roots). The
roots themselves can go down very deep so you will need a spade and they
are easiest dug up in sandy soil. A single root will provide a substantial
meal.

1 large burdock root (about 700g to 900g)
6 burdock leaves

Wash the burdock root thoroughly then wrap in the leaves before wrapping in
aluminium foil. Place in an oven pre-heated to 190°C [375F] and roast for
about 70 to 90 minutes, or until very soft. Allow to cool slightly, remove
from the foil and leaf wrapping, peel away the outer skin and serve.
Burdock can also be baked directly in the coals of a barbecue.

From: Celtnet
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Butternut and Other Winter Squashes

Acorn Squash

I'm simple with this vegetable. I cut in half, brush with goose schmaltz,
fill with chopped onions, sprinkle a pinch of salt and pepper and bake at
350/400º til done. It's a great snack with crumbled sausage. Any meat
filling is good... It's a great veggie for creativity. The same applies to
zucchini and yellow squash.

By Oliva. Posted to the PaleoRecipe Mailing List, Feb. 2001
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Roasted Butternut Squash

1/2 butternut squash, peeled, seeds removed, flesh chopped
2 sprigs fresh rosemary
2 garlic cloves, finely chopped
2 tbsp olive oil
salt and freshly ground black pepper

1. Preheat the oven to 350F.
2. Place the butternut squash pieces onto a baking tray and scatter over 
   the rosemary and chopped garlic. Drizzle with the olive oil and season, 
   to taste, with salt and freshly ground black pepper.
3. Transfer to the oven and roast for 12-15 minutes, or until the squash
   is tender and golden-brown.

From BBC Food
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Slow cooker Indian-spiced butternut squash

2 Tbsp oil
2 tsp fenugreek seeds
2 tsp cumin seeds
2 brown cardamom pods
1 2-inch cinnamon stick
1 yellow or red onion, peeled, cut in quarters, and sliced
1 medium tomato, diced
2 tsp turmeric powder
1 tsp ground coriander
3 lbs butternut squash, peeled, cut into 1-inch pieces (approx. 6 cups)
1 large jalapeño or 3-4 Thai or serrano chile peppers, seeded and chopped
1 tsp garam masala
1-2 tsp kosher salt
1 tsp cayenne pepper
1 Tbsp fresh lemon juice
Cilantro, for garnish (optional)

In a small sauce pan, heat the oil over medium heat. Add the fenugreek,
cumin, cardamom and cinnamon stick. Cook 3-4 minutes, stirring constantly,
until the mixture sizzles. Add the onion and cook for another minute or
two, stirring, until the onion browns slightly. Add to the slow cooker and
turn it on HIGH.

Add the tomato, turmeric and coriander, and mix well. Cover and cook for 3
minutes. Add the squash, and mix again. Turn the cooker to LOW and cook for
4 hours, stirring once each hour.

Add the jalapeño, garam masala, 1 tsp of salt, cayenne and lemon juice.
Stir gently, leaving some chunks of squash whole while others get mashed
into the sauce. Taste, and add more salt if needed.

Garnish with cilantro if you like it (I don't), and serve hot.

Adapted from Anupy Singla's The Indian Slow Cooker.
Found at The Perfect Pantry
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Easy Butternut Squash 'sabzi'

1 small Butternut squash, peeled, cleaned and cut in 1.5 inch cubes
1 large shallot or 1 medium red onion, medium sliced
4 tbsp olive oil, divided
1 tsp black mustard seeds
2 sliced green chilies (optional)
1/4 tsp dried mango powder (amchur)
2-3 curry leaves (optional)
1 tsp chili powder (optional)
1 tbsp Cumin and Coriander powder
1/2 tsp Turmeric powder
Light sprinkling of salt

Pre-heat the oven to 400 degrees F. Line a large cookie sheet with aluminum
foil. Place the Butternut squash cubes with the sliced onions in it.
Drizzle with 2 tbsp olive oil and toss with your hands. Bake for 35-45
minutes or until the squash is cooked through and lightly crunchy on the
outside and the onions are caramelized.

Prepare the spice mix in the mean time: mix the chili, turmeric, cumin, 
coriander and amchur powders in a bowl.

Once the squash is cooked, heat the remaining olive oil in a medium cooking
pot. When the oil is hot add the mustard seeds. Stand back the seeds will
splutter. Then turn the heat down and add the curry leaves and sliced green
chillies. Add the roasted butternut squash and onions and then add the
spice mix. Mix well and adjust salt or any spices if necessary. Garnish
with finely chopped cilantro.

From: One Life to Eat: Simple Indian Cooking
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Mashed Winter Squash with Indian Spices

Fragrant Indian spices-coriander, turmeric and black mustard seeds-are a 
wonderful accent for creamy mashed butternut squash. The squash can be 
roughly smashed until chunky, or thoroughly mashed until smooth.

8 pounds butternut or buttercup squash, halved lengthwise and seeded
1/3 cup plus 1 tablespoon oil, plus more for drizzling
Salt and freshly ground pepper
2 tablespoons black mustard seeds
2 garlic cloves, minced
1 medium onion, finely chopped
1 teaspoon ground coriander
1 teaspoon turmeric
1/4 teaspoon crushed red pepper
1/4 cup water

Preheat the oven to 400°. On 2 large, rimmed baking sheets, drizzle the cut
sides of the squash with oil and season with salt and pepper. Turn the
squash halves cut sides down and roast for about 45 minutes, or until
tender.

Meanwhile, in a large pot, heat 1 tablespoon of the oil. Add the mustard
seeds and cook over moderately high heat, shaking the pot, until they pop,
about 1 minute. Transfer the seeds to a small bowl. Add the remaining 1/3
cup of oil to the pot. Add the garlic and onion and cook over moderate
heat, stirring occasionally, until softened, about 7 minutes. Add the
coriander, turmeric and crushed red pepper and cook, stirring, until
fragrant, about 1 minute. Remove from the heat.

Using a large spoon, scrape the squash flesh from the skins into the pot.
Add the water and cook over moderately high heat, stirring and lightly
mashing the squash, until blended and heated through. Season the squash
with salt and pepper. Transfer to a bowl, top with the toasted mustard
seeds and serve.

Make Ahead The mashed squash can be refrigerated overnight. Reheat in a 
microwave oven before serving.

Contributed by Marcia Kiesel. From: Food & Wine: Inspiration Served Daily
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Roasted Butternut Squash with Indian Spices

This sweet, hot dish gives a multi-textural taste of both sweet and hot 
flavors that combine both American techniques and indian ingredients. 

1 big butternut squash, peeled, seeded, cubed in 1 inch pieces
1/4 tsp cayenne (or chilli powder) or more if you like heat
chopped coriander (or a few curry leaves)
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp garam masala (powder)
1/4 cup golden raisins (or dried small fruits like cranberries)
2-3 green chilis chopped coarsely (optional)
1-2 tbsp maple syrup
1 medium onion, sliced
1/4 cup nuts, chopped (can use cashews, pistachios, or almonds)
1 tsp salt to taste
1 tbsp sesame seeds (optional but nice to use)
2 tsp oil

Preheat oven to 375F (medium hot oven). In large bowl, mix all ingredients
and combine so spices and oil coat all vegetables. Place vegetables on
large cookie sheet in single layer and spread out so vegetables can roast
and not steam. Place in oven and cook for about 30 minutes, turning
vegetables one or two times.

Good recipe to use up vegetables that roast well in dry heat of the oven. 
Use as a small vegetarian side dish. This is a dry vegetable dish.

From: VahRehVah
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Easy Butternut Squash Indian Vegetarian Stir-fry

3 cups of butternut squash, cut in medium-thick equal slices
1 tsp cumin seeds
2 dried red chillies (optional)
1 tbsp coriander leaves, chopped
oil
salt to taste

1. Heat 1 tbsp oil in non-stick pan over low heat. Break the 2 dried red 
   chillies and add to pan. Add cumin seeds.
2. When the cumin seeds start to crackle, add the butternut slices and turn
   heat to medium. Mix to coat the butternut well with the oil. Add 1/4 tsp
   salt and mix.
3. Fry for about 2-3 minutes until the butternut slices start to slightly 
   "burn". Add 1/4 cup of water and mix.
4. Cook until butternut is well cooked. Use your spatula to break one piece
   of butternut into two. If it breaks, then your butternut is ready.

Notes:
1. On how to peel the butternut squash, check out this video on how to peel.
2. Cut your butternut pumpkin into medium-thick equal slices. They 
   shouldn't be too thin or they will mash up during cooking. Remember 
   butternut is a winter squash, so it gets "squashy".

From: Mijo Recipes: Easy Mauritian Recipes
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Dilled Butternut Squash

1 butternut squash [about 1-1/2 lbs.] washed, halved, and seeds removed
2 tablespoons oil
1/2 teaspoon dill weed
1/4 teaspoon salt Pepper to taste

1. Place squash halves, cut side down, in a shallow baking pan; pour in 
   boiling water to a depth of 1/4 inch. Bake at 400 F about 35 minutes, or
   until squash is almost tender.
2. Scoop out pulp, leaving one shell-half intact; discard extra shell.
3. Mash pulp and blend in remaining ingredients. Immediately spoon hot 
   mixture into shell.
4. Wrap loosely in aluminum foil and heat in 400 F oven 5 to 10 minutes, or
   until very hot.

From: My Spice Sage
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Butternut Squash with Dill

6 cups butternut squash (1 medium squash)
seeded and cut into long strips*
2 tablespoons melted ghee or coconut oil
2 tablespoons coconut oil
1 cup onion, minced
1 pinch Celtic salt
1/2 teaspoon dried dill weed
1/4 teaspoon black pepper
Fresh springs of dill

Preheat oven to 375 degrees.

Place 6 cups of cut butternut squash on baking tray and drizzle with 2
tablespoons melted ghee or oil to coat. Bake approximately 40 minutes,
until squash pieces are soft. After 40 minutes, turn oven off, keep squash
in oven for 10 minutes to finish cooking.

In a skillet, heat 2 tablespoons oil on medium heat. Add 1 cup minced
onions and a pinch of Celtic salt and saute until onions are golden brown.
Then add 1/2 teaspoon dried dill weed and 1/4 teaspoon black pepper.

Mix with squash strips and garnish with fresh springs of dill. Serve warm. 
Serves: 4.

* Butternut squash preparation: Cut in half, crosswise, and peel. Then cut 
each piece in half, lengthwise, and scoop out the seeds. Cut the pieces of 
squash into 3 inch long by 1/2 inch thick strips.

From: The Expanding Light: Ananda's Spiritual Retreat for Meditation, Yoga,
and Health
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Butternut Squash with Cumin and Mustard Seeds

A Kerala Indian Butternut Squash recipe from Sheba Promod.

1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 dried red chilli (optional)
A pinch of turmeric
1/2 tsp ground cumin
1/4-1/2 tsp chilli powder (optional)
10-12 curry leaves
1 1/2 tbsps oil
800g butternut squash, peeled and chopped to 1 inch cubes
1/2 medium onion, finely chopped
1 tsp garlic, crushed
1/2 tsp urad dal [needs substitute, or omit]
4 tbsps. fresh coconut (desiccated coconut if fresh unavailable)
1 cup water
3/4 - 1 tsp salt

Place the chopped squash into a heavy wide based pan and add enough water 
to just cover the piece. Bring to the boil and cook covered for 25 minutes,
until they are soft when pierced with a fork.

Drain off the excess water and then transfer to a bowl and mash to a semi-
smooth consistency.

Place the squash in a large non stick pan along with the water and bring to
a gentle simmer. Add the ground salt, cumin, chilli powder and turmeric to 
the pan and cook for a further minute before taking off the heat.

Heat half the oil in a small non-stick pan. Add the mustard seeds to the 
hot oil and fry for 4-5 seconds, until they burst. Add the cumin seeds, 
dried red chilli, urad dal and fry over medium heat for a minute or until 
the urad dal turns to a light golden colour. Finally, add the onions and 
curry leaves and fry for 2 minutes until the onions are soft and 
translucent.

Transfer the fried mixture to the prepared squash and mix. Serve hot with 
rice or chapattis and accompaniments

From: Kitchen Goddess
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Indian Spiced Butternut Squash with Collard Greens

1 Bunch of Collard Greens - chopped*
1 Medium Butternut Squash - chopped into squares 
1 tsp Turmeric
1 tsp Muchi Curry (Turmeric, cumin, ginger, black pepper, coriander, 
  fenugreek, dehydrated garlic, celery seed, cloves, cayenne, caraway, 
  white pepper, mace.)
Non-stick Oil Spray (I use coconut oil spray)

Pre-heat oven to 350 degrees F. Once preheated, spray the baking sheet with
non-stick cooking oil. Put butternut squash on the sheet. Bake squash in
the oven for 15 minutes or until partially tender. Remove squash, put in
mixing bowl and add Turmeric and Muchi Curry spices. Mix well. Once mixed,
put in chopped collards and continue to mix. Return all ingredients to the
baking sheet, bake for another 8-10 minutes or until collards are wilted
and cooked. Remove from oven, let cool and serve. Serves 2-4.

* Remove thick stalks. Wash collards by plunging in a large bowl of cold 
water. To chop, roll leaves into a big cigar-shape; slice crosswise into 
strips.

From: The Naturalita Wellness: A Natural Little Journey to a Positive,
Healthy, and Natu...
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Savory Butternut Squash

2 medium butternut squash
1 tbsp olive oil
1/4 cup raisins; golden
1 tbsp honey
1/2 ts curry powder
2 tbsp fresh cilantro; minced
Salt and pepper

1. Preheat oven to 500 degrees.
2. Peel and cube 6 cups of squash. Toss squash in oil, and season with salt
   pepper to taste. Place squash in a single layer on a jelly-roll pan. 
   Bake for 10 minutes or until tender.
3. Remove from oven; toss squash with remaining ingredients. Serve 
   immediately.

From: BigOven: 250,000+ recipes
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Butternut Squash with Indian Spice

2 1/2 cups peeled squash cut into 1-inch pieces (butternut, buttercup, 
      amber, golden nugget or hubbard)
1 1/2 Tbsp. olive oil

Indian Spice Health Seasoning Mix:

1 tsp. curry powder
1 tsp. turmeric
3/4 tsp. salt
1 pinch of cayenne

Place squash in bowl and toss with olive oil. In a small bowl mix the 
Indian Spice Health Seasoning ingredients together.

Sprinkle spice mix on squash and toss. Use 1 1/2 to 2 tsp. of the spice mix
for every 4 cups squash.

Pre-heat oven to 375°. Place 12-inch skillet over high heat for 2 minutes. 
Turn off heat. Add squash and all the oil. Use a rubber spatula. Shake the 
pan to distribute squash into 1 layer. Place in oven and roast for 20 to 30
minutes turning once midway.

Notes: Don't crowd the pan or the squash won't brown properly. If not brown
after 20 minutes raise heat to 400° for 5 minutes.

From: Karen Lee Cooking
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Butternut Crunch Casserole [Egg and Dairy Free]

2 medium butternut squash
1/3 cup maple syrup
1/3 cup coconut milk
1 teaspoon vanilla
2 teaspoons freshly grated ginger (or 1 tsp. ground ginger)
1/2 teaspoon sea salt

Topping:
1/3 cup honey
2/3 cup finely chopped pecans
3 tablespoons rendered animal fat such as lard, or suet
1/2 teaspoon cinnamon

Place whole butternut squash on baking sheet and bake at 350 degrees for
about 1 hour or until tender. Cool completely, and remove seeds and skin.

Puree butternut with maple syrup, coconut milk, vanilla, ginger, and sea
salt in a food processor until very smooth. Spread in a greased 13-inch x
9-inch pan. Combine the topping ingredients in a small bowl. Sprinkle
evenly over the puree. Bake at 350 degrees for 35 minutes.

By Trish Tipton. Posted to the PaleoRecipe Mailing List, Jan. 2001
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Pumpkin Curry [Butternut Squash]

1/2 kg diced butternut pumpkin
1 finely chopped onion
1 finely chopped tomato
1/2 tsp mustard seeds
1/4 tsp tumeric
4 tblsp oil
400 ml coconut cream
200 ml water
salt to taste
coriander leaves for garnish

Heat oil and cook mustard seeds until they burst.
Add chopped onion and fry until tender.
Add chopped tomato and tumeric, cook briefly (approx 2 mins).
Put in the diced pumpkin, salt and water.
Stir well to coat the pumpkin.
Add coconut cream.
Cover and cook until pumpkin is soft - this depends on how small or large 
you dice.
Garnish with chopped coriander.

This is ideal as an accompaniment to a very hot curry and kids (mine 
anyway) love it.

From Signature Dish of LadyJane
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Sister Fire's I-tal Rundown [Pumpkin and Carrots]

Sister Fire runs a delightful open-air "garden of eating" above the beach
at Fairy Hill.

6 cups coconut milk
1 pound pumpkin, peeled and cubed
6 carrots, finely sliced
5 pimento (allspice) berries
3 garlic cloves, minced
3 scallions, chopped
2 thyme sprigs
2 to 3 cups water
5 annatto seeds
1/2 Scotch bonnet pepper
1/2 medium tomato, diced

Pour the coconut milk into a dutch oven, and at a low simmer reduce it by
half. Add the pumpkin, carrots, pimento, garlic, scallions, and thyme. Add
just enough water to simmer the vegetables without burning them. When the
vegetables are almost tender, add the annatto, Scotch bonnet pepper, and
the tomato and simmer about 10 minutes more before serving. Serves 8

Adapted from: Traveling Jamaica With Knife, Fork & Spoon
              by Robb Walsh and Jay McCarthy
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Roasted Calabaza

3 1/2 pound calabaza (Caribbean pumpkin; often sold in large wedges) or 
      butternut squash
3 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon pepper
lime wedges

Preheat oven to 475°F with racks in upper and lower thirds.

Seed and peel calabaza, then cut into 3/4-inch-wide pieces (about 3 inches
long).

Toss with oil, salt, and pepper, then divide between 2 large shallow heavy
baking pans, spreading in one layer.

Roast calabaza, switching position of pans and turning calabaza over 
halfway through cooking, until tender and starting to caramelize, 35 to 45 
minutes.

Serve with lime.

Maggie Ruggiero. From: epicurious: Gourmet, September 2000
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Butternut Squash Fries

Butternut Squash: The longer the trunk of it the better for getting more
  fries. I generally cut the bulb shaped part off and use it for butternut
  squash hash.
Salt: Coarse sea salt is best
Oil is optional but use sparingly or none at all if you can
Parchment paper

Pre-heat the oven to broil.

Using a a strong vegetable peeler or knife. Peel the outside of the squash.

Cut off the bulb shaped part of the squash. Cut the long part of the squash
into skinny even fry like strips. They should be as uniform as possible for
best results. If you make thicker fries you may need to bake them after the
initial broiling at 400 degrees or till done

Lay the fries out on a paper or flour sack towel. Sprinkle evenly with FINE
salt and let sit for 30 minutes. This helps the squash to 'sweat' and pull
some of the water out. When they are finished sweating pat dry.

Another option is to Lay the cut squash out on a paper or flour sack towel.
Allow to air Dry for an hour or two, even longer if you have the time.
Sprinkle with a little coarse salt)

Place the fries on reusable or disposable parchment paper.

It is important to use parchment paper if you can. I have also found that
using a glass dish makes them more soggy, so a cookie sheet would be best.

Broil the fries for a few minutes on one side. You want them to start
getting a little bit of a 'skin' but not to burn. Take the pan out of the
oven and using a spatula flip the fries over. Do the same for this side.
You will need to keep broiling and flipping a few times to ensue even
browning and dryness. Everybody's oven is different, so cooking times will
very. For this reason, it is normal to have some of the fries burn(the
smaller thinner ones of the bunch, that's why uniformity is so important).
You can take out the fries that finish early and continue to flip and broil
till they are done.

If you find that your broiler is too hot, you can lower the oven rack. Just
remember, the goal is to cook the fries quickly (as you would in frying)
That way the inside doesn't have time to get mushy. Also, gas broilers may
be hotter than electric ones so make adjustments taking in to consideration
your broiler.

Butternut squash can burn easily, so toward the end of cooking keep a close
eye on them or you will end up with a heap of charred squash. But don't
take them out too soon either, be patient enough to let them get browned.

When finished sprinkle lightly with salt (unless you used the quick
method). Cool the fries slightly on a paper/flour sack towel, spreading
them out so they are not laying on top of each other. This will make them
get soggy. Eat and enjoy!

I have made these a head of time and re baked them at around 450-500
degrees for a few min. They turned out pretty good that way.

Hopefully you have a GREAT oven. If so, this will be a breeze. If you have
an oven like mine however, you may need to remove some fries earlier than
others and turn the pan a few times during cooking.

From: The Urban Poser
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Jenni Hulet

Carrots

Roasted Carrots

12 carrots (1 lb)
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons minced fresh dill or 2 tablespoons parsley

1. Preheat the oven to 400 degrees F.
2. If the carrots are thick, cut them in half lengthwise; if not, leave 
   whole.
3. Slice the carrots diagonally in 1 1/2-inch-thick slices.
4. (The carrots will shrink while cooking so make the slices big.) Toss 
   them in a bowl with the olive oil, salt, and pepper.
5. Transfer to a sheet pan in one layer and roast in the oven for 20 to 30
   minutes, until browned and tender.
6. Toss the carrots with minced dill or parsley, season to taste, and 
   serve.

From Ina Garten/Barefoot Contessa on foodtv.com.
Laura Leigh posted to Food.com
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Mama's Kitchen (Hope)

Apples and Carrots

1 medium onion, chopped
1/2 cup olive oil
2 large apple, peeled and diced
6 medium carrots, thinly sliced
1/4 teaspoon nutmeg

Brown onion in oil and add apples and carrots. Season with nutmeg,
and salt and pepper to taste. Cover and simmer gently for about 20 minutes
or until tender, serves 6.

From: Natural Foods Cookbook by Maxine Atwater
Adapted by Patti Vincent
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Ginger Glazed Carrots

6 large carrots (or 2 lb bag baby carrots)
3 tablespoons olive oil
3 tablespoons pure maple syrup
1/2 teaspoon ginger

Scrub, peel, and cut carrots into thin strips. Cook in boiling, salted
water until tender. Drain.

Preheat oven to 350º degrees F. Place carrots in a shallow pan; pour
oilive oil over carrots. Drizzle with maple syrup and sprinkle with
ginger. Bake 10-15 minutes. Serves 8.

By Trish Tipton. Posted to the PaleoRecipe Mailing List, Dec. 2000
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My Kids Favorite Carrot Recipe

Slice 1 lb. of carrots into lengthwise quarters, and cut into 3" pieces.
Saute in oil (toased sesame oil is good if you keep the heat medium. Don't
let the oil smoke) until the carrots begin to soften. Stir in some peeled,
sliced fresh ginger, a teaspoon or two of honey, and some sliced scallions.
Saute about 5 minutes longer, garnish with black sesame seeds! Goes well
with pork or chicken.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Patti's Carrots

Steam baby carrots, then drizzle with just a bit of honey (dont over do the
honey, it doesent take much). Add dill (I just shake a bunch on to taste)
then mix.

From Patti Vincent
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Carrot Suggestions

One of the things we like most about carrots is that they are enhanced by a
wide variety of spices and herbs, so you can flavor them to match or
contrast with whatever else you're having. We zap them (or boil if large
quantity) and season with any ONE of the following (plus salt and pepper
and often olive oil):
  dill (minced fresh or dried)
  cumin (powder)
  mace (grated nutmeg probably similar; haven't tried it)
  ginger (fresh, minced or shredded)
  Italian flat leaf parsley (we don't use the other parsley)

From: aem@worldnet.att.net
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Carrot Chips

thinly sliced carrots
few tablespoons of coconut oil

Warm oil in a pan over medium-high heat. When the oil is hot, throw in the
carrots. Let them cook for a while... Until they are partly browned and
cooked all the way through. Cool on a paper towel for a little while.
Sprinkle with a tiny pinch of sea salt.

Another day, I cut the carrots into little sticks and made them into
"fries." Those were really really good too. They reminded me of sweet
potato fries.

Deanna Eberlin At This Amazing Girl uses tallow rather than coconut oil
when she makes hers, and I'm sure that's awesome too (but I don't have any
tallow).

Imagine making them and sprinkling on a little cinnamon as a sweet treat...
or cumin and serving them as a side when you make curry.

From: Emily at Joyful Abode
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Emily

Carrot and Squash Stir-Fry

1 tablespoon margarine or cooking oil
1 clove garlic, minced
1/4 teaspoon dried basil, oregano, or Italian seasoning, crushed
1 medium carrot, cut into julienne strips (1/2 cup)
1 small zucchini/yellow summer squash, cut into julienne strips (1 cup)
2 medium leeks, thinly sliced (2/3 cup),
  or 2 green onions, thinly sliced (1/4 cup)

Place margarine or cooking oil in a wok or large skillet. Preheat over
medium-high heat. Stir-fry garlic and basil, oregano, or Italian seasoning
in hot margarine or cooking oil for 15 seconds. Add carrot. Stir-fry for 1
minute. Add zucchini and/or yellow squash. Stir-fry for 2-1/2 minutes. Add
leeks or green onions and stir-fry about 1-1/2 minutes more or until
vegetables are crisp-tender.

Serve immediately. Makes 2 servings.

Menu Idea: Serve these crisp garden vegetables alongside pork chops and 
garnish with some fresh basil.

Adapted from Better Homes and Gardens
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BHG

Five-Vegetable Stir-Fry

2 teaspoons oil
4 medium carrots, peeled, cut diagonally into 1/4-inch-thick slices
1 large onion, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch triangular pieces
3 cups small broccoli florets
3 cups sliced red cabbage
1/2 cup chicken broth
3 tablespoons chopped fresh mint

Heat 1 tablespoon oil in skillet over medium-high heat. Add carrots, onion
and bell pepper. Sauté 6 minutes. Add 1 teaspoon oil, broccoli and cabbage.
Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender,
about 8 minutes. Stir in mint. Season with salt and pepper.

From: Bon Appétit | August 1996. Found at: epicurious
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Spicy Carrot Stir-Fry

2-3 carrots
Ginger knub the size of your thumb
2-3 cloves of garlic
Teaspoon of cumin
1/2 teaspoon of cinnamon
Tablespoon of olive oil

Cut the carrot into thin rounds.
Mince up the garlic and ginger.
Add the garlic and ginger to the pan that's heated with oil.
Stir it up until it's lightly browned.
Add the carrots and mix them in.
Add cumin and cinnamon.
Let it cook until desired tenderness.
Serve it up as a side dish, or mixed with a salad.

From: Urban Organic Gardener
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Mike Lieberman

Carrots Cabbage Saurkraut Walnuts Crackers

1 cup walnuts
2 carrots
1 cup mixed greens/arugula/spinach etc.
3 spoons saurkraut (made without salt)
1 cup fresh cabbage (cut into pieces)
2 cloves garlic
1 tomato

Blend till the crumby consistensy, use a spoon to spoon the batter out on a
dehydrator plastic tray. Dehydrate for 24 hours or until dry (do not
overdry) at the temperature of 105 F. Turn them over in  8-12 hours or when
you see that one side is dry enough. For those who use Vitamix, change the
speed to 4-5 in order to achieve a crumby consistency of your batter. Do
not do it on 'High', otherwise the batter will be like cream. Cookies and
crackers are much tastier if they are with chewy crumbs.

From RawTimes.com, 9/18/97.
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Carrot Turumu Vepudu

250 gms, 1/4 kg carrots, peeled and grated
1 large onion, finely chopped
2 green chilies, slit lenghwise (optional)
large pinch coriander powder
1/4 tsp jeera-pepper powder [??]
pinch of dried fenugreek leaves (Kasuri methi) (optional)
2 tbsps chopped coriander leaves (do not skimp of this)
1 tbsp grated fresh coconut for garnish (optional)
salt to taste
1 tbsp oil

For poppu/tadka/seasoning:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
few curry leaves
pinch of asafoetida/hing/inguva

Heat a tablespoon of oil in a cooking vessel, add the mustard seeds and 
once they dance around, add cumin seeds, asafoetida and curry leaves and 
saute for few seconds.

Add the chopped onion and green chilies and saute for 3 minutes. Add 
coriander leaves and dried fenugreek leaves and saute for 2 minutes. Add 
turmeric powder and coriander powder and mix.

Add the grated carrots, mix and saute on medium heat for 3 minutes. Reduce 
to low flame, place lid, let it cook, approximately 10 minutes. Keep 
checking in between, sauteing them so that they don't burn. The sautéed 
carrot will lose moisture and begin to have a wrinkled appearance. Remove 
lid at this stage and saute on low for 3 minute.

Add salt and jeera-pepper powder and mix well. Add the grated coconut 
(optional ingredient) and combine. Turn off heat.

Garnish with coriander leaves.

Cuisine: Andhra
From: Sailu's Kitchen
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Indian Carrot Curry (Gadjar Kari)

This Bombay dish is sweetened with bananas and raisins, quite different 
from European honey-glazed carrots. 

1/4 c oil
1/4 c Chopped parsley or coriander
1 tb Cumin seeds or ground cumin
5 1/2 ts Yellow mustard seeds
5 1/2 ts Ground turmeric
1 ts Ground cardamom
1 ts Curry powder
1/4 ts Ground cloves
1/4 ts Cayenne (optional)
1 lb Carrots; sliced or cut into
1 Banana; peeled and sliced
1/4 c Golden raisins
1 c Water
1/2 ts Salt or to taste
Pepper

Heat oil in a large nonreactive saucepan over medium heat. Add cumin seeds,
mustard seeds, turmeric, cardamom, curry powder, cloves and cayenne and
saute until fragrant, about 30 seconds. Add carrots and saute until lightly
golden, 3 to 5 minutes. Stir in bananas and raisins. Add water, salt and
pepper to taste. Bring to a boil, cover and reduce heat to low. Simmer
until carrots are tender but not mushy, about 20 to 25 minutes. Shake pan
occasionally. Uncover, increase heat to medium, and cook, shaking the pan
frequently, until most of the liquid evaporates and vegetables are glazed,
5 to 10 minutes. Garnish with parsley or coriander. Yields 4 side-dish
servings.

Recipe by: Presidents Choice Magazine 
Posted to JEWISH-FOOD digest by Bob and Carole Walberg on Sep 13, 1998
Via: BigOven
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Gajar Ka Halwa (Carrot Halva)

1 kg Carrots, washed and grated
1 quart Coconut milk
1 tsp Cardamom seeds, crushed
1/4 cup honey
6 tsp Ghee (or coconut oil)
4 tsp Raisins
4 tsp Almonds
4 tsp Pistachios

Cook the grated carrots in coconut milk and keep stirring well.  
Add honey, mix well and cook till the honey has dissolved and all the 
coconut milk has been absorbed.
Add ghee, raisins, and crushed cardamoms.
Remove from heat and garnish with almonds and pistachios. 

by Mrs Annamma Philippose
From: NewKerala.com
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Cassava (Yucca, Manioc, Tapioca)

Cassava- Manioc (Sweet)

Cut in half, remove the woody centre, then cut into pieces and peel 
thickly. Wash well under running water. Although Sweet cassava can be eaten
raw, is generally steamed, boiled, braised or sautéed.

Warning - Bitter Cassava must NEVER be eaten raw and must be soaked and
cooked to kill the toxic substance. However, it is unlikely that you will
come across the bitter variety unless you live in an area where it is
grown.
 
Cassava is quite soft once cooked so is best kept to reasonable size pieces
unless a recipe specifically states otherwise. The leaves cannot be eaten
raw but can be prepared and cooked like cabbage, but for a little longer.

Cooking times and suitable methods for cooking Cassava (Sweet):
  	  	 
Bake/Roast: Chunks = 20 - 40 minutes. Toss in oil
Boil: Cubes/Chunks/Thick Slices = 15 - 20 minutes
Fry/Sauté: Slices, Cubes = best boiled first then deep fried until golden
Microwave: Chunks, Cubes/Slices = 5 - 9 minutes (450g/1lb)
Steam: Cubes/Chunks/Thick Slices = 20 - 25 minutes

From: Recipes4us.co.uk
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Cassava (Yuca) Fries

2 lbs cassava (yuca)
Oil for deep frying
Salt and pepper to taste

Peel cassava (yuca) and cut into 4-inch pieces, lengthways.

Add cassava to a pot, cover with water and bring to a boil. When the pot 
comes to a boil, season with salt to taste. Let cassava cook until fork 
tender.

Drain cooked cassava well and let cool to handle.

Cut cassava pieces in half and remove the stem in the middle. Cut the 
halved pieces into half-inch strips.

Heat oil in deep pan until smoking hot. Working in batches, fry cassava 
until they are gently browned. Season with black pepper and a sprinkling of
salt as soon as it is finished cooking.

Serve just as you would, French Fries.

From: About.com: Latin Caribbean Food
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Cynthia Nelson

Creamed Yuca (Cassava) with Roasted Garlic

2 1/4 pounds yuca (cassava) - peeled and cubed
1 head of roasted garlic
4 tablespoons of coconut oil
1 cup warm canned coconut milk
pinch of grated nutmeg
salt and pepper to taste

Roast the Garlic:

1. Preheat oven to 450 Fahrenheit.
2. While the oven is heating, peel off as much of the garlic's papery skin 
   as you can and cut off about 1/2 inch from the top of the garlic 
   exposing the cloves.
3. Set the garlic on a square of tinfoil and drizzle olive oil over the 
   top. Then wrap the garlic tightly with the foil. Bake for one hour.
4. Remove the garlic from the oven and allow it to cool before handling.
5. Squeeze the garlic out of the papery husks to use.

Creamed Yuca (Cassava) Recipe Instructions:

1. While the garlic is roasting, peel and cube the yuca (cassava) for
   cooking.
2. Place the yuca in a saucepan and cover with salted water.
3. Bring to a boil, and then reduce to medium heat. Cover and simmer until
   the yuca is thoroughly cooked - about 20 minutes. (The yuca should be
   fork tender and slightly translucent.)
4. Remove the yuca from the heat and drain off the water.
5. Place cooked yuca in a bowl along with the coconut milk, roasted garlic,
   and oil. Mash together with a potato masher or whip using an electric
   beater.
6. Season with nutmeg, salt and pepper.
7. Serve warm.

Adapted from About.com: Latin Caribbean Food
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Cattails

Cattails

Get the roots of the cattails. Peel away tough leafy layers to the tender
core, about 1/2 inch in diameter and maybe 12 inches long. This can be
eaten raw, like celery, or sliced into a salad. Or, cover the cores with
boiling water and simmer about 10 minutes. You may pick the green bloom
spikes of the cattails, remove sheathes, and boil in water until tender,
and eat like corn-on-the-cob.

From Edible Wild Plants: A North American Field Guide by Elias & Dykeman.
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Cauliflower

Roasted Cauliflower (ActiFry)

1 small head cauliflower, broken into florets 1 inch size
salt and pepper to taste
1 teaspoon garlic powder
1 tablespoon oil

Prepare your cauliflower into florets, place in zip lock bag, add salt, 
pepper, garlic powder and oil, shake well to evenly coat the floret.

Place in ActiFry bowl, set to 15 minutes, press on and enjoy.

Created by: Bergy. Found at Recipezazz
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Bergy

Cauliflower Popcorn - Roasted Cauliflower

This is based on the recipe by Bob Blumer from the "Surreal Gourmet Bites" 
cookbook. This simple caramelization method transforms this much maligned 
veggie into a knock-your-socks-off side dish or sweet snack that you won't 
be able to get enough of!

1 head cauliflower or 1 head equal amount of pre-cut commercially prepped 
  cauliflower
4 tablespoons olive oil
1 teaspoon salt, to taste [this is way too much, can add after cooking]

Preheat oven to 425 degrees.

Trim the head of cauliflower, discarding the core and thick stems; cut 
florets into pieces about the size of ping-pong balls. [Do not cut into 
small pieces. They really shrink up.]

In a large bowl, combine the olive oil and salt, whisk, then add the 
cauliflower pieces and toss thoroughly.

Line a baking sheet with parchment for easy cleanup (you can skip that, if 
you don't have any) then spread the cauliflower pieces on the sheet and 
roast for 1 hour, turning 3 or 4 times, until most of each piece has turned
golden brown. (The browner the cauliflower pieces turn, the more 
caramelization occurs and the sweeter they'll taste).

Where I got it: I originally heard about this recipe at Gail's Recipe Swap, 
where Josh posted it and many folks tried and loved it.

Comments:
- Cook less time. The one hour is way too long.
- Add some crushed red pepper or a shake or two of garlic powder.
- I used broccoflower and baked at 400F for 30 minutes, which was plenty.
- Small flowerets took about 28 minutes, turning once.
- It was a little greasy, so next time I'll use a little less oil.
- I put the cauliflower in a zip lock bag, used garlic flavored olive oil, 
  some garlic powder
- I also mince about 4-6 cloves of garlic and tossed together with 
  cauliflower, olive oil and salt.
- Made 4 batches: 1 sprinkled with dill seed, 1 with fennel seed, 1 with 
  caraway seed and the last but not least with slivers of garlic.

By Julesong at Food.com
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yogiclarebear

Indian Spice Roasted Cauliflower

This Indian spice roasted cauliflower represents one of the home cook's 
most valued things; a simple, easy and deliciously different vegetable side
dish. Serves 4-6 Portions.

4 tbsp melted ghee or coconut oil
1 teaspoon cumin
1 tablespoon Garam Masala, or other Indian spice blend such as tandoori 
             spice, or a curry spice blend
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, optional
1 head cauliflower, rinsed, cored, cut into 2-inch pieces

Preheat oven to 425 degrees F.

In a mixing bowl, combine the oil and spices, and whisk until blended. Toss
in the cauliflower and use a spatula to coat completely with the oil/spice
mixture. Distribute evenly on a lined baking sheet, and roast for 35-45
minutes, or until the stems are tender, and the edges are browned. Serve
hot or warm.

Adapted from: About.com: American Food
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John Mitzewich

Mashed Cauliflower

My favorite substitute for mashed potatoes.

1 head cauliflower
1 C cashews (or macadamia nuts or pine nuts)
4 cloves garlic, finely chopped
1 T thyme
1 T bacon grease

Soak nuts in water for at least 1 hour, then drain. In a medium
skillet, saute garlic and thyme in bacon grease over medium heat
until garlic is browned (about 10 minutes). Combine all ingredients
in a blender or food processer and blend until smooth and fluffy.

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Cauliflower and Carrot Stir-fry

3 Tbs. oil
1/2 head cauliflower, cut into small florets
3 carrots, sliced diagonally
2 scallions, sliced diagonally
1 Tbs. lemon juice
1/2 tsp. dill weed
1/4 tsp. salt

Heat oil in wok until hot. Stir-fry cauliflower and carrots until crisp and
tender, about 3 minutes. Add scallions, continue to cook for 1 minute. Add
lemon juice, dill weed, and salt. Stir-fry until well-cooked.

Shared by susie. From: Recipe4Living: share your inner chef
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Cauliflower with Bengali five spice

1-2 tbsp oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tsp panch phoron
1 small cauliflower, cut into small pieces
1/2 tsp salt
1/4 teaspoon turmeric
1/4 cup canned coconut milk

In a large pan, heat the oil until nearly smoking.
Add the panch phoron and stir while it splutters
Add in the chopped onion and garlic and stir fry until golden
Add cauliflower. Stir for a few minutes.
Add in the salt, turmeric, and coconut milk and stir until the spices coat
 the cauliflower
Cover and cook over medium heat until tender (7-8 minutes).

Variations: Some also add ginger and cumin powder.

From: Bangladeshi Food and Recipes
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Virtual Bangladesh

Indian Cauliflower and Scallions with Black Mustard Seeds

1 head cauliflower, about 1 1/4 pounds
2 small bunches of scallions
2 teaspoons black mustard seeds (found in Indian or Middle Eastern markets
or spice shops)
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon turmeric
1/3 cup warm water (105F)
1/4 cup olive oil
1/3 cup chopped fresh coriander or 8 fresh curry leaves

Separate and cut the cauliflower into 1-inch florets. Peel the
cauliflower stem and cut into thin slices. Set aside.

Trim the scallions and chop them, including the entire green part. Set
aside.

Measure out the spices and place them, as well as the water, right next to
the stove.

Heat the oil in a wok or a saute pan over high heat. When the oil is hot,
add the mustard, cumin, and fennel. Keep a pot lid handy since the seeds
may splatter and sputter when added. When the seeds stop sputtering, add
the turmeric and immediately add the cauliflower.

Stir-fry the cauliflower until it's evenly coated with spice-infused oil.
Add the scallions and water; mix and cover with a lid. Cook over
medium heat and toss a couple times until the cauliflower is soft, about
10 minutes. Uncover, fold in the coriander, and continue stir-frying
until excess moisture evaporates and the cauliflower looks glazed, about 5
minutes. Turn off the heat and serve. Serves 4

From: The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith
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Indian Style Cauliflower

1 tablespoon coconut oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon garam masala
salt to taste
2 pounds cauliflower
1 teaspoon chopped fresh cilantro

Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds,
garlic, and ginger paste. Cook about 1 minute until garlic is lightly
browned. Season with turmeric, paprika, cumin, garam masala, and salt. 
Cover and continue cooking a few minutes stirring occasionally.

Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and 
cover. Stirring occasionally, continue cooking 10 minutes, or until 
cauliflower is tender.

Adapted from: AllRecipes.com
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Indian-Style Sauté of Cauliflower and Greens

From the book Vegetarian Cooking for Everyone by Deborah Madison

1/4 cup ghee or coconut oil [needs high smoke point]
1 large onion, thinly sliced
2 small cauliflower, quartered and thinly sliced, including the stem
Salt
2 tsp. chopped garlic
1/2 tsp. turmeric
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. mustard seeds
1 bunch spinach, stems removed
1 bunch watercress, large stems removed
1 small carrot, grated
Juice of 1 lime
Several pinches of garam masala
Cilantro sprigs for garnish

Heat 2 tablespoons of the oil in a wide sauté pan over medium-high heat.
Add the onion and sauté until well browned, about 12 minutes. Remove and
set aside. Melt the remaining oil in the same pan over high heat. Add the
cauliflower, season with salt, and sauté until it begins to color in
places, about a few minutes. Return the onion to the pan and add the
garlic, and spices. Lower the heat and cook until everything is heated
through. Add the greens, carrot, and 1/2 cup water. Cover and cook until
the greens are wilted, about a minute. Season with lime juice and a few
pinches of garam masala, then turn onto a platter and garnish with the
sprigs of cilantro.

Adapted from: Culinate
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Fried Cauliflower With Saffron

1 large Cauliflower, divided into florets
60 ml Ghee [or coconut oil]
1 pinch Saffron, ground
2 cloves Garlic, finely chopped
4 cm piece Ginger, cut into thin strips
5 ml Cumin, ground
2 Green chili peppers, seeds removed, cut into fine strips (optional)
Salt to taste
Black pepper, ground to taste

Blanch the cauliflower in salted boiling water for 2-3 minutes then drain.

Heat the ghee or oil in a large frying pan and fry the saffron, garlic, 
ginger, cumin and chillies for a few minutes.

Add the cauliflower and fry gently for 10 minutes, stirring occasionally.
 
Season with salt and ground black pepper and serve in bowls.

From: FDL at Fine Dining Lovers blog
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Cauliflower Kurma

250 gm Cauliflower
1 Onion
2 Carrot
3 Green Chili (optional)
1 Small piece Ginger
1-1/2 tsp Red Chili powder (optional)
2 tsp Coriander powder
1/2 tsp Turmeric Powder
1 cup Coconut Milk
Salt as required
1 cup Water
3 tsp Coconut Oil
2 stems Curry leaves

Wash the Cauliflower and cut into Florets. Cut onion into small pieces. 
Also cut ginger and green chili. Then cut carrot into piece.

In a pan pour coconut oil and let it heat. Fry onion until it becomes 
golden brown. Add cauliflower, carrot, ginger, green chili, red chili 
powder, coriander powder, turmeric powder, salt and water. Close the pan 
and allow it to cook.

When cooked, add coconut milk, let it boil. Put curry leaves and remove 
from fire.

by Mrs Annamma Philippose. From: Recipes India at newKerala.com
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Cauliflower with Ginger and Mustard Seeds

3 tablespoons paleo oil
2 teaspoons black mustard seeds (available at East Indian markets and some
  specialty foods shops) or yellow mustard seeds
2 teaspoons grated peeled fresh gingerroot
1/2 teaspoon turmeric
1 large head of cauliflower (about 1 3/4 to 2 pounds), cut into in small
  flowerets about 1 inch in diameter
1 1/2 teaspoons fresh lemon juice, or to taste
3 tablespoons chopped fresh coriander if desired

In a large skillet heat the oil over moderate heat until it is hot but not
smoking and in it cook the mustard seeds, covered, stirring occasionally,
until the popping subsides. Add the gingerroot and the turmeric and cook
the mixture, stirring, for 30 seconds. Add the cauliflower, stirring to
coat it with the oil, and 1/2 cup water and steam the mixture, covered,
adding more water a few tablespoons at a time if it evaporates, for 6 to 10
minutes, or until the cauliflower is just tender. Season the cauliflower
mixture with the lemon juice and salt and pepper and stir in the coriander.

Comments: Lemon and coriander are a must.

From: epicurious.com
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Indian-Spiced Cauliflower

1/2 cup walnuts
4 tablespoons olive oil
1 head (about 1 1/2 pounds) cauliflower, broken up into small florets
1/2 teaspoons chili powder (optional)
1 teaspoon turmeric
1 tablespoon garam masala
1/4 teaspoons cayenne pepper (optional)
1 1/4 cup vegetable stock
3 tablespoons tomato paste (or mashed butternut squash or canned pumpkin)
1/4 teaspoons Kosher salt

Preheat oven or toaster oven to 350 degrees F. Spread walnuts on a sheet 
tray and toast until fragrant, 6 to 8 minutes. Cool, then roughly chop and 
set aside.

In a medium skillet, heat olive oil over medium-high heat. Lightly brown
cauliflower, stirring frequently, then remove from skillet and transfer to
a bowl. Add chili powder, turmeric, garam masala, and cayenne pepper to the
hot pan, and toast lightly, about 30 seconds. Immediately add the vegetable
stock, tomato paste, and salt; mix well. Stir in cauliflower and simmer for
2 minutes. Garnish with ground walnuts and serve.

From O, The Oprah Magazine. Found at Delish Recipe Finder
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Indian Cauliflower

One large head of Cauliflower cut into one inch cubes

1/4 cup oil - Give or take a bit - this isn't rocket science
1 Tablespoon black mustard seeds
10 fresh curry leaves (optional)
1 Tablespoon fennel seeds
3 cloves garlic smashed and finely cut
1/2 teaspoon turmeric
a pinch of red chilli powder (optional)
1/2 teaspoon salt

Pour the oil into a pan over medium heat. Throw in the mustard seeds, curry
leaves and fennel seeds. The mustard seeds will begin to pop.

When they do, add the cauliflower and move it all around in the pan for a 
few minutes.

Now add the garlic and fry for a further couple of minutes.

The cauliflower will begin to cook through. You want the florets to be 
cooked through but still have a bit of resistance. Some of the smaller 
pieces will become nice and crispy.

At the end of cooking, add your turmeric, chilli powder and salt.

Adapted from: Great Curry Recipes
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Gobi - Spicy Indian Cauliflower

2 tablespoons oil
1 teaspoon whole mustard seed
1" piece of fresh ginger, peeled and chopped
1 onion, chopped
1 teaspoon turmeric
salt and pepper
1 tablespoon cilantro leaves, chopped
juice of 1/2 lemon
1 large head cauliflower, broken into florets

Heat oil in large skillet. When hot, add mustard seed. When popping stops, 
add onion and ginger. Fry for 3 minutes.

Add cauliflower, turmeric, salt and pepper, and lemon juice.

Cover and cook on low heat for 20-25 minutes, until tender. Sprinkle with 
cilantro leaves.

By Debora Pinzur. From: Tastebook
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Cauliflower Thoran

250 gm Cauliflower
2 tablespoon Oil
1/2 teaspoon Mustard seed
2 desert spoon Shallot (finely chopped)
1/4 teaspoon Pepper powder
2 desert spoon Grated coconut
4 Green chili (slit in half) (optional)
1 stem Curry leaves
Salt as required

Cook the cauliflower in little water and salt. 

In a pan, heat oil, splutter mustard seeds.

Add chopped shallot, green chilli, pepper powder, curry leaves and sauté.

Now add grated coconut and cooked cauliflower and cook on a low flame. 

Sprinkle little pepper powder and remove from fire.

by Mrs Annamma Philippose. From Recipes India at newKerala.com
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Roasted Leeks and Cauliflower, Indian Style

Makes 10 servings

1 head cauliflower, finely chopped up
3 medium stalks of leeks, or 1/2 lb, trimmed and finely chopped
2 tablespoons oil
1 teaspoon cumin seeds
4 cloves garlic, minced
1 tablespoon ginger root, minced
2 Serrano peppers, minced (optional)
2 teaspoons red Chilli powder (optional)
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon dried mango powder (available at any Asian/Indian grocery)
1/2 cup water
3/4 teaspoon salt, or more or less to taste
1 teaspoon lemon juice

Heat the oil in a large, deep skillet over medium heat. When oil is hot,
add cumin seeds and let them sputter. Then add garlic, ginger, serrano
peppers, red chilli powder, coriander powder, turmeric and fry for about a
minute. Add cauliflower and leeks to pan and stir well to combine with all
the spices. Add salt, dried mango powder, and stir to combine. Add the
water to the pan, adding more if necessary, to cover at least the bottom
1/4 of the skillet. Put the lid on and let the vegetables cook for about 4
or 5 minutes, until softened. Then remove the lid and open fry for about 10
minutes, until all the water has evaporated and the mixture has become
fairly dry. Stir in lemon juice, check salt, then remove from heat.

From: Petit Chef
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Roasted Garlic and Cauliflower Flan

garlic cloves
cauliflower (or celery root or whatever)
few eggs
stock
salt and pepper

Simply roast garlic by putting unpeeled cloves in a heavy saute pan over
medium heat and turning them occasionally until soft (don't worry about the
burned spots, they taste great). Then blanch cauliflower (or celery root or
whatever) in salted boiling water, or steam until soft. Puree in a food
processor along with a few eggs. Thin with stock if necessary. Season with
salt and pepper. Chop the garlic up and mix it in. Pour into greased
ramekins and bake in a bain marie at 325 or 350 until done, usually about 40
minutes or so.

These are great and everyone loves them. Roasted garlic done this way is a
great flavor.

By Richard Geller. Posted to the PaleoRecipe Mailing List, Nov. 2000
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Celery Root (Celeriac)

How To Cook Celeriac

This vegetable is also called celery root or turnip-rooted celery, or knob
celery. Only the root is used for cooking purposes as the stalks and leaves
have a bitter flavor. The root, however, has a delicate, delicious flavor
very similar to that of the true celery.

Preparation: Cut off leaves, stalks and root ends and discard. Wash the
root thoroughly, scrubbing with soft vegetable brush. Some prefer to "peel"
the outer layer before cooking. Pare thinly; if small, cut in halves or
quarters; if larger, slice thin; many people prefer this sliced regardless
of size and tenderness.

Cooking: Cover bottom of the pot with boiling water to depth of 1 inch; add
1/2 teaspoon of salt; cover tightly and bring to rapid boil; add prepared
celeriac, cover tightly and cook for 10 to 35 minutes, or until just
tender.

How Long To Cook: Cooking time depends upon age and size of the vegetable:
very young roots sliced thin will only require approximately 10 minutes,
larger older roots, cut in thicker slices, would require 25 to 35 minutes.
You can also cut into chunks and roast in the oven for about 40 minutes.

Source: Vegetable Cook Book, McFayden Seed Co. Ltd. (1948)
Taken from: Tipnut
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Mashed Celery Root (Celeriac)

Celery root (approx. 1 lb.)
1 tbsp. olive oil
dash of salt and pepper

Peel the celery root and chop into 1" cubes. Put into a medium sauce pan
and cover with water. Boil for about 10 minutes, or until soft. Drain
thoroughly and mash (preferably with a stick blender) until smooth. Stir in
olive oil and season with salt and pepper.

Submitted by ~PENNY~ to: SparkPeople
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Celery Root in Chili Tamarind Sauce

1 celery root, peeled and cut into large chunks
3 dried red chilies (optional)
1 1/2 teaspoons cumin seeds
8 garlic cloves
4 tablespoons olive oil
2 tablespoons tomato paste (or use canned pumpkin/butternut)
2 - 4 tablespoons tamarind concentrate
1/4 teaspoon asafoetida

Put the celery root pieces into the saucepan and cover with water. Bring to
a boil and cook until the pieces are tender. You should be able to insert a
sharp knife into a chunk and have it come out cleanly, without the chunk
disintegrating.

Drain the celery root and douse thoroughly with cold water to stop the 
cooking.

Soak the chilies for about 5 minutes in warm water. Drain the chilies and
transfer them to the mini-prep. Add the cumin, garlic, tomato paste and
tamarind and grind to a paste.

Heat the oil in the saucepan. Add the spice paste and cook until the oil
starts to separate out from the paste. Stir constantly; you don't want this
to burn. Add the asafoetida and the celery root pieces. Stir to coat, cover
and simmer 5 minutes.

Recipe Source: Best Ever Curry Cookbook by Mridula Baljekar, p. 108
From: Fearless Kitchen: Helping people feel confident in their kitchens.
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Chayote Squash

Chayote Squash Side Dish

1 tablespoon olive oil
1 clove garlic, minced
1 chayote squash, cut into 1/2-inch strips
1/2 teaspoon salt
ground black pepper to taste
1/4 teaspoon red pepper flakes (optional)
1 tablespoon lime or lemon juice

Heat olive oil in medium skillet over medium-high heat. When oil is hot, 
add garlic, squash, salt, pepper, and red pepper flakes. Stir together and 
cook 2 to 3 minutes.

Add lime juice to the squash mixture and cook 2 to 3 minutes longer, until
the squash is slightly wilted, but still firm and crunchy. Taste, and add 
more salt if needed.

Comments: May need more cooking time. Can also add ginger or onions.

From: AllRecipes
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Chayote and Onions

2 chayotes
2 medium white onions
3 tablespoons coconut and/or olive oil
1/2 teaspoon oregano (dried) (or use 2 tbsp fresh cilantro)
1/4 teaspoon salt
1/4 teaspoon pepper

Pare and seed the chayote. Cut lengthwise into 1/2-inch thick slices.

Cut onions lengthwise into halves. Cut halves lengthwise into 1/4-inch 
slices and separate into slivers.

Heat oil in a skillet over medium heat until foam subsides. Add onions and
oregano; sauté over medium-low heat until onions are golden (8-l0 minutes).
Add chayote; sauté 3 minutes. Cover and cook until chayote is crisp tender
(approx. 8 minutes).

Add salt and pepper.

From: Food.com
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Sautéed Chayotes

3 chayotes
2 large garlic cloves, coarsely chopped
1 teaspoon oregano, crumbled
1/2 teaspoon salt, or to taste
2 tablespoons oil

Peel and seed the chayotes and cut into 1/2-inch dice. Place in a
medium-size saucepan, cover with cold water, bring to a boil over high
heat, and cook for 5 minutes. Have ready a large bowl filled with ice
water. Drain the chayotes and quickly plunge into the ice bath to stop the
cooking. Drain well. Set aside in a bowl.

With a mortar and pestle or the flat of a heavy knife blade, crush the
garlic to a paste with the oregano and salt. Toss well with the diced
chayotes. Let stand until ready to serve.

In a medium-size skillet, heat the oil over medium-high heat until
rippling. Add the chayotes with the garlic mixture that clings to them and
cook, stirring constantly, until the moisture has evaporated, about 5
minutes. Serve at once.

By Zarela Martinez at Cookstr
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Chayote Kerala-Style Curry

1 Chayote, peeled, diced
1 cup canned coconut milk
4 tablespoons Coconut, grated
1/2 cup Onions, chopped + a few slices for tadka
1/4" Ginger, finely chopped
2-3 cloves Garlic, finely chopped
a pinch Mustard seeds
1 Dried red chilli, coarsely broken (optional)
1 sprig Curry leaves
a pinch Turmeric powder
1/2 teaspoon Red chilli powder (optional)
1 teaspoon Cumin seeds
Salt to taste

Dice the chayote, place it in a pressure cooker, add a pinch of turmeric 
and salt. Add water and pressure cook until the first whistle goes off.

While the chayote is cooking, let's prepare the coconut mixture. Blend 
coconut, coconut milk, onions, and cumin seeds into a fine paste. You may
add some water, if required.

Once the chayote is cooked, drain off the excess water. Add the coconut 
mixture to the pressure cooker and cook in medium heat, uncovered. The 
curry should thicken in 10 minutes. Continue simmering while you prepare 
the tadka (next step).

In a small pan, add some oil. Splutter mustard seeds and fry the dried red 
chilli when the oil is hot enough. Now add curry leaves, a few slices 
onion, ginger, and garlic. Saute this mixture for a few minutes. Add a 
pinch of turmeric and red chilli powder to this. Immediately, transfer the 
contents of this pan into the curry in the pressure cooker, and mix well.

Bring to a boil and switch off the heat.

Adapted from: Black-haired Genie
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Chestnuts

Roasting Chestnuts

Needed: A chestnut-roasting pan, which is a thin-guage skillet with
quarter-inch holes punched through the bottom -- quite a few.

Make a cut in the rounded side of each chestnut to keep them from exploding
as they heat, put them in the pan, and set the pan over coals or a gas
burner (low-medium flame; I've found it's much easier to
clean up if you put a sheet of aluminum foil on your stove under the
burner). Sprinkle the chestnuts with a little water, cover, and shake often
to keep them from burning. They'll be done in about 8 minutes or so -- the
skins pull back from the cuts and they look done. Wrap them in a couple of
old towels, squeeze them to crush the skins, and let them steam in their
own heat for 3-5 minutes.

From: Kyle in rec.food.cooking on Oct 26, 1998.
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Daikon

Daikon in Spicy Coconut Milk

2 medium or 3 small daikons (with green leafy tops still on), skin peeled,
  sliced lengthwise and cut into 1/4" thick half moons. Chop leaf tops up
  into 1" pieces.
3 Tbsp coconut oil
3-5 shallots, depending on size
3-4 garlic cloves
1/4 cup dried shrimp (rehydrated in some water, save water)
2 big red chillies (like Serrano) and 1 Thai bird's eye chilli (optional)
1 tsp shrimp paste, optional
1.5 cups water (including the water saved from soaking the dried shrimp)
1 cup coconut milk
salt to taste

Pound in a mortar or blend shallots, garlic, dried shrimp, chillies and 
shrimp paste till you get a paste.

In a wok, or heavy bottomed pan, heat up oil over medium high.

Once the oil is hot, add spice paste and stir around making sure not to 
burn it. If it looks like it is drying out or burning, add more oil and 
lower heat. Stir-fry until the spices are fragrant.

Add the water (I normally throw in the shrimp water, then add the rest of 
the water to make a cup and a half). Stir and let it come to a boil.

Add daikon (just the root part) to the spice paste and water and stir 
around. 6. Let this mixture come to a boil again then lower heat to simmer.
Simmer for about 15 minutes, stirring every so often, until daikon has 
softened (they should look a little translucent).

Add the green leafy tops and continue to simmer for another 3-5 minutes.

Add coconut milk and stir to incorporate. Bring back up to a boil and then 
turn to lowest heat so as not to curdle your coconut milk.

Finally, season with salt to taste. Simmer for a final 2-3 minutes and dish
out.

From: House of Annie
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Roasted Daikon Radishes

2-3 daikon radishes
1 bag of baby carrots for less preparations
1 whole onion
salt
pepper
olive oil
1 clove garlic

Turn oven to 350 degrees. Drizzle and slather olive oil evenly on a flat 
baking pan.

Then peel and cut the daikons into 1/4 thick round slices. Try to be 
consistent with the cutting so that it can cook evenly. Spread it evenly on
the baking pan.

Chop the onion into big chunks and spread it along with the baby carrots 
onto the baking pan

Mash the garlic and throw it on top of the vegetables.

Season the vegetables with salt and pepper and drizzle additional olive oil
to cover

Put it in the oven and let it bake for about 45-60 min. uncover.

From: Group Recipes
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Daikon as a Substitute for Mashed Potatoes

2 lb. daikon radish
2 tbsp salt
1/4 cup coconut oil
1/2 cup canned coconut milk
Freshly ground black pepper (to taste)
Garlic powder (to taste)

Wash the outside of the daikon radish under cold running water. Pat the 
daikon dry with clean paper towels or disposable kitchen towels.

Fill a large saucepan or stockpot halfway with cold water. Add 2 tbsp. sea 
salt or kosher salt to the pan.

Chop the daikon radish into small pieces with a large knife. Add the radish
to the saucepan or stockpot.

Bring the water to the boil over high heat with the pan covered. Continue 
boiling the daikon pieces until they fall apart when poked with a fork.

Strain the daikon pieces in a fine-mesh sieve to remove all of the water. 
Allow the radish to rest in the sieve for 5 minutes to fully drain.

Place the pieces of radish back in the saucepan or stockpot. Add the oil,
the coconut milk, salt, freshly ground black pepper and garlic powder to 
the saucepan.

Mash the radish and contents of the saucepan or stockpot with a potato 
masher. Transfer the mashed daikon to individual serving plates or a large 
serving bowl. Serve hot.

Tip: You can add additional seasonings and spices like dried or fresh herbs
to the daikon mash if you want.

Adapted from: eHow
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Sautéed Daikon

Mild flavor of the daikon shines through when lightly sautéed.

1 tablespoon oil
1 medium daikon, cut in large rectangular pieces
1-2 chive straws, thinly sliced

Place sauté pan over high heat. Once pan is thoroughly heated, add oil.
Allow oil to heat thoroughly, then quickly add cut daikon pieces. Do not
stir. Cook daikon on one side for 2-3 minutes or until light brown. Using
tongs, rotate daikon pieces a quarter turn, and cook until light brown.
Repeat process until all sides are seared light brown.

Transfer to a serving platter; sprinkle with salt and sliced chives.

Original recipe by Anna Monette Roberts. From: FitSugar
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Eggplant

Indian Eggplant - Bhurtha

1 eggplant
2 tablespoons oil
1/2 teaspoon cumin seeds
1 medium onion, sliced
1 teaspoon chopped fresh ginger
1 large tomato - peeled, seeded and diced
1 clove garlic, minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, or to taste
ground black pepper to taste
1/4 cup chopped fresh cilantro

Preheat the oven's broiler. Rub oil on the outside of the egg plant. Place
under the broiler, and cook until the flesh is soft and the skin is
blistering off, about 30 minutes. Turn as needed for even cooking. Cut the
eggplant in half lengthwise, and scoop the flesh out of the skin. Discard
the skin; chop up the flesh, and set aside.

Heat the oil in a large skillet or wok over medium-high heat. Add the cumin
seeds, and let them crackle for a few seconds and turn golden brown. Be
careful not to burn them. Add the onion, ginger and garlic; cook and stir
until tender. I don't let the onions get very brown. Stir in the tomato,
and season with turmeric, ground cumin, ground coriander, cayenne pepper,
salt and black pepper. Cook and stir for a few minutes.

Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so
some of the moisture evaporates. Taste, and adjust seasonings if desired.
Garnish with fresh cilantro, and serve.

From: AllRecipes
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Bharvaan Baingan

6 baby eggplants washed, stalk trimmed and partially slit into quarters
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder (optional)
3 tbsps grated dessicated coconut
1 tsp very finely chopped garlic
Small marble-sized lump of tamarind soaked in a small bowl of warm water
3/4 tsp black mustard seeds
6-8 curry leaves
2 dry red chillies (optional)
Salt to taste
3-4 tbsps coconut oil
Chopped fresh coriander to garnish

1. Put the coriander, cumin, turmeric, red chilli powders, coconut and 
   chopped garlic in a bowl and mix.
2. Squeeze the tamarind that has been soaked in the warm water so as to 
   remove all the pulp from it and into the water. Strain and throw away 
   the pith.
3. Add this tamarind pulp to the spice mix a little at a time to get a 
   thick paste. Add salt to taste and mix well.
4. Fill the slits in the eggplants with this spice paste. Keep aside.
5. Heat the oil in a pan (on a medium flame) till hot. Now add the mustard 
   seeds, dry red chillies and curry leaves and cook till spluttering 
   stops. Now add the eggplants and gently stir.
6. Cook till the eggplants are done. Stir occasionally but do it gently so 
   as to avoid knocking the filling out of the eggplants.
7. Garnish with chopped fresh coriander

From: About.com: Indian Food
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Shahi Baingan - Eggplant with Dried Fruit

3-4 tbsps of melted ghee or coconut oil
1 large onion, sliced thin
10-15 cashews, roughly broken into bits
15 raisins or sultanas
500 gms eggplant, cut into 2" thick slices and then cut into 2" cubes
1 large onion, chopped fine
2 large tomatoes, chopped fine (or canned pumpkin/butternut)
1 tsp garlic paste
1 tsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1 tsp garam masala
1/2 tsp tumeric powder
1/2 tsp red chilli powder (optional)
Salt to taste
Chopped fresh coriander to garnish

Heat a deep pan on medium and add the melted ghee to it. Now add the bits
of nuts and raisins and fry till the nuts are golden. Remove them from the
ghee with a slotted spoon and keep aside on paper towels for later.

Fry the thinly sliced onion in the same way (in the same ghee as above),
till golden. Remove from the ghee with a slotted spoon and keep aside on
paper towels for later. The fried nuts and these onions will form the
garnish along with the chopped fresh coriander.

In the same ghee, fry the finely chopped onion till it is soft and
translucent. Add the ginger and garlic pastes and fry for 1 minute.

Now add the chopped tomatoes and all the powdered spices. Fry till the
tomatoes become pulpy and the oil begins to separate from the masala.

Add the pieces of eggplant and add 1/2 cup of water over them. Stir to coat
well with the fried masala. Cook till done but not mashed. Keep checking
the eggplant as it cooks and stir gently to prevent mashing pieces. Add
salt to taste and stir. When done the dish must have a thick and minimal
gravy. Adjust (adding or drying off) water during the cooking process to
get this consistency.

Garnish with chopped fresh coriander and serve piping hot

From: About.com: Indian Food
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Bangan ka Bhurta (Indian Eggplant)

1 eggplant
1 teaspoon oil
1 medium onion, chopped
2 Roma (plum) tomatoes, chopped
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper
4 sprigs chopped fresh cilantro

Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5
minutes, turning occasionally, until about 1/2 the skin is scorched. (The
eggplant may also be scorched in the open flame of a gas burner.)

Place eggplant in microwave safe dish. Cook 5 minutes on High in the
microwave, or until tender. Cool enough to handle, and remove skin, leaving
some scorched bits. Cut into thick slices.

Heat oil in a skillet over medium heat, stir in the onion, and cook until
tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt,
and black pepper. Continue to cook and stir until soft. Garnish with
cilantro to serve.

From: AllRecipes
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Begun Bhaja (Bengali Eggplant Fry)

2 Eggplants
3/4 teaspoon Turmeric powder
Salt as per taste
4 teaspoon Mustard oil

Wash and cut eggplant vertically into long slices of 1 to 2 centimeters 
thick.

Mix turmeric powder with salt and apply lightly on the cut sides of 
eggplant slices; leave it for ten minutes.

Heat a flat tawa; grease it nicely with mustard oil; place the eggplant 
slices and cook only in low flame; apply few drops of mustard oil on the 
surface of eggplant slices.

Turn the sides of eggplant slices in between; cook till golden brown.

Now tasty Begun Bhaja (Bengali Eggplant Fry) is ready.

From: Cook @ Ease: Cooking Tips, Recipes, Food News
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Tasty Broccoli Begun

2 eggplants
1 cup Broccoli florets
5 pods Garlic, crushed
1 chopped Onion
1 chopped Tomato (or canned pumpkin/butternut)
5 slited Red chillies (optional)
1 tsp Chilli powder (optional)
1/2 tsp Cumin seeds
1/2 tsp Turmeric powder
1/2 tsp Black pepper powder
Salt to taste
2 tbsp coconut oil

1. Cut the eggplant into 1 inch cubes.
2. Heat oil in a pan, add the cumin seeds, when crackles, add the onion and
   saute until onion turns to soft.
3. Add the tomato, chillies, turmeric powder, salt and saute for 3-4
   minutes until tomato gets tender.
4. Add the eggplant, mix well and cook for 5-6 minutes.
5. Add the broccoli, chilli powder, pepper powder and cook for 7-8 minutes 
   until cooked well.
6. Garnish with coriander leaves and serve hot.

Sulekha.com
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Cheikh el Mehchi (Stuffed eggplants)

eggplants
paleo oil
fried onion
minced meat
pine nuts
tomato paste
water
lemon juice or pomegrenate sauce

Half peel eggplants and fry in paleo oil till brown. Place in pyrex pan.
Slit and stuff with fried onion, minced meat and pine nuts. Dilute tomato
paste in water and add to eggplants. Cook in hot oven till done. Add lemon
juice or pomegrenate sauce to taste.

Adpated from: Assouk.com: Free Lebanese Recipes
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Ratatouille

1 small eggplant
1/4 cup olive oil
pepper
4 tomatoes, chopped
2 small zucchini
1 medium onion, sliced		
1/4 cup parsley, minced
2 cloves garlic, minced
1 green pepper, sliced

Peel eggplant, slice 1/4" thick. Cover and weigh down. Let stand for 30
minutes while you prepare other veggies. The drain the eggplant, dry on
towel, cut slices into quarters. Heat half the oil, fry the eggplant and
remove. Add remaining oil, fry garlic, onions and peppers until softened.
Place tomatoes on top of onions, cover pan, and cook 5 minutes. Take cover
off, raise heat, cook 5 minutes more without cover. Stir in minced parsley.
Arrange a layer of tomato mixture on the bottom of a 2 quart casserole
dish. Cover with a layer of sliced zucchini, and half the eggplant. Put
half of the rest of the tomatoes on, then the remaining eggplant and the
rest of the zucchini. Finish with layer of tomatoes. Bake about 30 minutes
at 350F.

From The New Farm Vegetarian Cookbook
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Italian Caponata

2 c cubed peeled eggplant
1 t kosher salt
4 T olive oil
1 c chopped onion
1/2 c chopped green bell pepper
1/2 c chopped red bell pepper
3/4 c chopped celery
2 c drained canned plum tomatoes, chopped (reserve juice)
1/2 t ground black pepper
1/2 t dried oregano
1/2 t dried basil
1 T minced garlic
1 T chopped fresh Italian parsley
1/2 c chopped pitted Calamata or Gaeta olives
2 T capers, drained

Place eggplant in colander, sprinkle with salt and let drain for 1 hour.

Heat 2 T oil in large flameproof casserole or dutch oven. Pat eggplant dry 
and add to the casserole. Saute over medium heat until soft and lightly 
browned, 10 min. Using slotted spoon, remove eggplant and set aside. Add 
remaining oil, then onion, bell peppers, and celery to casserole. Saute 
over medium heat until the vegetables are softened, 10 minutes. Return 
eggplant to casserole. Add tomatoes, pepper, oregano, basil, garlic, 
parsley, olives, and capers. Simmer until the veges are tender, 45 minutes.
If the mixture starts sticking while cooking, add reserved juice in small 
amounts. Serve hot or at room temperature. I make multiple recipes of this 
and freeze in serving sizes.

From: Epicurean.com
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Greek Caponata

1 (14.5-ounce) can diced tomatoes with their juice
2 zucchini, cut into 1-inch rounds
2 summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges
1 large Japanese eggplant, cut into 1-inch rounds
1 red onion, peeled and cut into 1-inch wedges
1 potato, peeled and cut into 1-inch cubes
3 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano

Preheat the oven to 400 degrees F.

Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover
the bottom. In a large bowl combine the remaining ingredients. Toss to 
coat. Pour the vegetables over the canned tomatoes in an even layer. Cover 
the baking dish with foil and bake for 20 minutes. Remove the foil and bake
until the edges of the vegetables are golden, about 30 to 40 minutes.

Recipe courtesy Giada De Laurentiis. Show: Everyday Italian
Episode: Greek Fusion. From: FoodNetwork.tv
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Vegetable Caponata

Caponata, the traditional Sicilian condiment of eggplant, tomato, and 
anchovies, is a dark and mysterious concoction. This makeover is lighter, 
fresher in appearance-and vegetarian. With the inclusion of several garden 
vegetables, it resembles a ratatouille in both appearance and flavor. The 
recipe makes use of the season's final harvest of summer squash, eggplant, 
and tomato.

1 Tbs. olive oil
2 cups diced onions
6 medium cloves garlic, minced
1 tsp. dried oregano
1 tsp. red pepper flakes
1/2 tsp. salt
4 cups diced eggplant
3 cups diced zucchini
1 cup diced red bell pepper
1 cup diced yellow summer squash
1/4 cup vegetable broth, plus additional if needed
2 cups halved, seeded and diced tomatoes
1 1/2 cups drained, pitted and minced kalamata olives
1 cup chopped flat-leaf parsley
1/2 cup drained, minced capers

In large, heavy pot or Dutch oven, heat oil over medium heat. Add onions, 
garlic, oregano, pepper flakes and pinch of salt and cook, stirring 
occasionally, until onions are softened, about 4 minutes.

Add eggplant and cook, stirring occasionally, 3 minutes. Stir in zucchini, 
bell pepper, squash, broth and remaining 1/2 teaspoon salt. Mix well. Cover
pot with tight-fitting lid and cook until vegetables are tender, about 
10 minutes. After 5 minutes, check that some moisture remains in pot and 
vegetables aren't sticking to bottom. If necessary, add a little more 
broth.

Uncover pot and stir in tomatoes, olives, parsley and capers. Cook 
uncovered, stirring occasionally, 2 minutes. Serve hot.

From: Vegetarian Times
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Sicilian Caponata

1 tablespoon olive oil
1 large onion, diced
4 or more garlic cloves, chopped
1 anchovy, mashed (optional)
1 large globe eggplant, tip and tail trimmed, skin on, cut into very small 
  dice (the smaller it is, the easier it will be to spread)
2 large fresh tomatoes, diced small
3 tablespoons red wine vinegar
2 tablespoons capers
Salt and pepper to taste

OPTIONAL
Kalamata olives (can be added with the tomato)
Fresh basil (can be stirred in after caponata is cooked and cooled)
Toasted pine nuts (these are traditionally used to sprinkle on top)

In a large pot or Dutch oven, heat the oil til shimmery on MEDIUM HIGH. Add
the onion, garlic, anchovy and eggplant as they're prepped, stirring to 
coat with fat each time. Cook, stirring often, until eggplant has softened 
and become slightly brown, about 15 minutes. Add the tomato, vinegar and 
capers. Cover and let cook until eggplant and onion are very tender, about 
15 minutes. Season to taste. Serve warm, at room temperature or refrigerate
and serve cold.

TODAY'S VEGETABLE RECIPE INSPIRATION
Adapted from Bon Appetit, August 2005 and Red, White, and Greens: The 
Italian Way with Vegetables by Faith Willinger
From: A Veggie Venture (Blog)
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Sicilian Caponata Salad

Salting eggplant for this traditional Sicilian dish is unnecessary provided
that the eggplants you are using are firm and not too big. Leftover 
caponata can be used to make microwaved cod Niçoise or soupe au pisto.

2 medium-size firm eggplants, diced
1 1/3 cups diced celery
1 1/3 cups chopped onion
1 large green pepper, stemmed, seeded and diced
1/4 cup virgin olive oil
2 cloves garlic, finely chopped
2 cups chopped peeled and seeded plum tomatoes
2 teaspoons dried basil
1/2 teaspoon dried oregano
1 1/2 tablespoons minced anchovy
1/3 cup chopped green olives
1 1/2 tablespoons capers
3 tablespoons chopped flat-leaf parsley
3 tablespoons lemon juice

In a large skillet, cook the eggplant, celery, onion and green pepper in 
the olive oil over moderate heat for about 5 minutes, until they lose their
raw look, stirring frequently.

Add the garlic, tomatoes, basil and oregano. Cook until the vegetables are 
tender, about 10 minutes.

Remove from heat and stir in the anchovy, olives, capers, parsley, lemon 
juice and a sprinkling of salt and pepper.

This recipe is part of Andrew Schloss's Sunday Dinners.
Adapted from: Cookthink.com
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Fennel Bulb

How to Roast Fennel

3-4 medium bulbs of fennel
Olive oil
Salt and pepper to taste

Preheat your oven to 425 F.

Trim your fennel bulbs. Cut off the stalks and fronds and remove the base.
Don't cut too deeply into the bulb when removing the base or you'll make it
difficult to cut your fennel into wedges in the next step.

Cut your fennel bulbs into wedges. Do this by first cutting each bulb in
half, then cutting each half in half again so that you have quarters. If
your fennel bulb quarters are still larger than you'd like, cut each in
half again.

Toss the fennel wedges with the olive oil, salt and pepper on your cookie
sheet. Make sure they're evenly coated with the olive oil; use your hands.
Sprinkle lightly with salt and pepper to finish.

Place the pan in a preheated oven for 15 minutes. Check the progress of
your fennel to see if it requires more time. When your fennel is golden
brown and soft, and your house smells almost unbearably delicious, it's
almost done. Turn the oven off, allowing these final five minutes of
cooking to be conducted solely through the residual heat in your oven.
Serve immediately.

From: eHow
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Roasted Fennel

2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved 
  lengthwise, then cut lengthwise in 1-inch thick pieces
Olive oil
lemon juice

Preheat oven to 400°F.

Rub just enough olive oil over the fennel to coat. Sprinkle on some lemon 
juice, also to coat. Line baking dish with Silpat or aluminum foil. Lay out
the pieces of fennel and roast for 30-40 minutes, or until the fennel is
cooked through and beginning to caramelize.

From: Simply Recipes
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Elise at SimplyRecipes

Garlic

Roasted Garlic

Garlic becomes sweet, mellow, and nutty when roasted. Squeeze the flesh out
of the cloves and spread on something for a great appetizer or side dish.

2 whole heads garlic
1 Tbsp. extra virgin olive oil
1/2 tsp. salt (optional)
dash white pepper

Preheat oven to 375 degrees F. Remove some of the papery skins from the
garlic heads. Cut off the top 1/2" to expose the cloves. Place garlic on
baking sheet and drizzle with the olive oil; sprinkle with salt and pepper.

Cover with foil and bake at 375 degrees F for 55-60 minutes until garlic is
soft and golden brown. Let cool and store in refrigerator.

By Linda Larsen. From About.com: Busy Cooks
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Roasted Garlic

garlic bulbs
olive oil

Preheat the oven to 400°F.

Peel away the outer layers of the garlic bulb skin, leaving the skins of
the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of
the top of cloves, exposing the individual cloves of garlic.

Place the garlic heads in a baking pan; muffin pans work well for this
purpose. Drizzle a couple teaspoons of olive oil over each head, using your
fingers to make sure the garlic head is well coated. Cover with aluminum
foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when
pressed.

Allow the garlic to cool enough so you can touch it without burning
yourself. Use a small small knife cut the skin slightly around each clove.
Use a cocktail fork or your fingers to pull or squeeze the roasted garlic
cloves out of their skins.

Eat as is (I love straight roasted garlic) or mash with a fork and use for
cooking.

From: Simply Recipes
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Baked Whole Garlic

4 whole heads of garlic
1/2 cup olive oil (approx.)
pepper
1 teaspoon thyme leaves

Preheat the oven to 275. Slice the top (1/4 inch) from the heads of garlic
and rub to remove some of the papery skin from the outside, taking care not
to separate the cloves. Put the heads in a baking dish that will just hold
them. Pour the olive oil over each, add the pepper and thyme. Cover and
bake for about 30 minutes. Remove the cover and continue to bake for about
1-1 1/2 hours longer. The garlic mellows and turns creamy as it bakes, and
should be very tender. To eat, squeeze one clove at a time out of the
skins.

From The Fannie Farmer cookbook, via Vickie at WWA.com
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Jackfruit

Kadgi Coconut Curry

4 raw jackfruit
4 onion
6 tomatoes
2 tbsp ginger garlic paste
4 tbsp red Chilli powder
2 tbsp coriander powder
4 green chillies (cut it in middle)
pinch turmeric powder
6 tbsp coconut paste
salt

Seasoning Ingredients:

2 bay leaf
4 cinnamom
2 cardomom
2 cloves
1 tsp fennel seeds
oil

Cut the raw jack fruit inner part to a bite size pieces.

Cook immediately after chopped.

Take a pan heat the oil, add all seasoning ingredients. Then add onion,
green chilli and fry it well.

Now add tomatoes, ginger-garlic paste, turmeric powder, coriander powder,
chilli powder and fry till raw smell goes away.

Add jackfruit and fry until all mix well. Transfer the mixture to the
cooker and add water. Pressure cook for 2 whistles.

Open the cooker add coconut paste and boil it for 5 mins.

Finally garnish it with coriander leaves.

Posted by gonguraa. From: Sulekha.com
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Jackfruit Carnitas - Clean Green Simple Version

For the spice blend (this is relatively flexible - if you don't have a
couple of the spices on hand just work with what you've got):

2 tsp ground cumin
2 tsp chili powder
pinch cayenne pepper
1/4 tsp paprika
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp salt
pinch cinnamon
1 tsp lime juice

For the carnitas:

1 Tbsp coconut oil
1 small onion, diced
2 clove garlic, crushed
Homemade spice blend (see above)
1 20 oz can of Jackfruit in brine, drained
1 Tbsp maple syrup

Place a pan on medium heat. Add oil, onion, garlic, and spice blend. Stir
until onions are clear and coated with spices. Add jackfruit and maple
syrup and stir occasionally to break up the jackfruit. It will be ready
when the liquid is dissolved and the jackfruit darkens and starts to look
like shredded meat.

From: Clean Green Simple
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Jackfruit Chips/Chakkavaruthathu

Raw Jackfruit: Cut into thin strips, approximately 1 kg or smaller quantity
 for a one time snack.
Coconut oil: About half litre or as needed.
Salted water: About 1/3 cup or less
Turmeric: 1/2 tsp (optional) I did not use, I wanted to bring out the 
 natural colour of the fruit.

Mix salt, turmeric with water to make a solution and keep aside. Oil your
knife (preferably coconut oil) because the fruit has sticky latex. Cut the
jack fruit into two. Cut off the middle stem, preferably triangularly and
remove it. It might be sticky...grease your hands with coconut oil and oh!
please put a newspaper underneath so that your kitchen counter will not get
sticky.

Now with both hands give it a nice stretch and you can see the fruits are
not sticking together. Just pull out each one.

Slit open the each fruit and take out the seed otherwise known as
chakkakuru (which can be used to make tasty curries..I love them). You can
trim off the edges and use it to make chakka curry.

Heat coconut oil and put it on the hot oil, give it a stir on and off. When
the sizzling sound reduce just put in a tsp of salted water please step
back as the oil will bubble up making a hissing sound, again give it a
stir.

Strain the chips onto a paper towel. Fry the remaining fruit in the similar
way.

Store it in air tight container. This will keep fresh for weeks.

From: Cooking Is Easy blog by Nisa
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Chakka Erissery - Jackfruit with Roasted Coconut

Erissery is a Kerala vegetable using ground coconut paste and seasoned with
roasted coconut.

1/2 kg / 1 lb or 6 cups Chakka / Raw Jack fruits flesh (chopped)
1/2 tsp Red Chilli Powder (optional)
1/2 tsp Turmeric Powder
Salt to taste

To Grind:
2-3 Small Red Onion/Shallots
2 Green chillies (optional)
1 cup Grated Coconut
1/2 tsp Cumin Seeds/Jeerakam

For Tempering:
4 tbsp Grated Coconut
1 sprig Curry leaves
1/2 tsp Mustard seeds
3 tsp Coconut Oil

Deseed the flesh pieces of the jackfruit, wash and chop them into 4-5 small
pieces.

Cook the jack fruit/chakka pieces with sufficient water, chilli powder, 
turmeric powder and salt.

Meanwhile grind the ingredients listed above "To Grind" with little water 
to coarse smooth paste (Note: The paste should not be watery, it should be
in chutney consistency.)

Add the ground coconut paste and mix thoroughly with jack fruit/chakka.

Heat a coconut oil in a pan , add mustard seeds when its starts to 
splutter, grated coconut and curry leaves and fry till they turn golden 
brown. (Note : Be sure not to burn it)

Pour this tempering and drizzle 1/2 tsp of coconut oil over the gravy, mix
well and adjust the salt. 

From: Kothiyavuna
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Jicama (Mexican Turnip)

Jicama Chips

3 whole jicamas
Chili powder, to taste
Garlic powder, to taste
Onion powder, to taste
Salt, to taste

Peel and slice jicama into thin slices. Spread out on top of parchment
paper on a cookie sheet. Season to taste. Spray chips with oil.

Place in oven at 400°F for approximately 25-30 minutes, or until crisp.

From: The Dr. Oz Show
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Jicama Hash Browns

2 cups of jicama, peeled and grated
1/2 onion, chopped
1 Tbs. oil
Salt and pepper, to taste

In a large skillet, heat the oil over medium high heat. Add the onion and 
cook until translucent. Add the jicama, salt and pepper and cook until 
brown. Top with your favorite egg dish.

From: Diabetes Daily
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Diabetes Daily

Roasted Jicama

2 cups jicama, cut into 1 inch cubes
1 small onion, chopped
1 tablespoon olive oil
2 cloves garlic, pressed or minced finely
1 teaspoon rosemary
1 teaspoon parsley

Toss all ingredients together. Spread in baking pan. Roast in 400 degree 
oven for 1 hour stirring every 15 minutes.

From: Food.com
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Kohlrabi (Cabbage Family)

Kohlrabi "Au Gratin"

1 and 1/2 lbs. kohlrabi, thinly sliced (replaces potatoes)
1/2 cup kohlrabi leaves, washed and thinly sliced
1/4 cup minced onion
1/3 cup coconut milk (replaces milk)
1 tsp. arrowroot (helps bind everything)
1 tsp. lemon juice (to give tartness)
kale crunch (see archives; this replaces bread crumbs)
salt and pepper to taste

Preheat oven to 350F. Combine arrowroot powder with coconut milk and lemon
juice. Place a layer of kohlrabi in an oiled casserole dish. Sprinkle with a
bit of onion, leaves, a tiny pinch of salt and some fresh pepper. Pour 1/3
of the coconut milk mixture. Make 3 more layers in the same fashion, pouring
the last 1/3 of the coconut milk over the top. Cover and bake 30 minutes,
then bake 15 minutes uncovered, until kohlrabi in tender. Remove from oven
and add a generous sprinkle of dried kale on top.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Aug. 2001
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Kohlrabi Thoran

3 Tinda
1/4 cup Grated coconut
3 Green chillies (split into two) (optional)
A few Curry leaves
1/2 tsp Mustard seeds
1/4 tsp Turmeric powder
3 Red chillies (optional)
Oil as reqd
Salt to taste

Peel the kohlrabi and grate it.
Heat oil in a pan and add mustard seeds.
Add red chillies, curry leaves and green chillies and fry for 2 minutes.
Add the grated kohlrabi, turmeric powder and salt.
Saute for 2 minutes with water.
Add the grated coconut and keep it on medium flame.
Cook till the kohlarbi is cooked. 

From: Sulekha.com
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Kohlrabi Curry

4 Kohlrabi
2 big Onions
3 Green chilli
1 Tomato
3 cloves Garlic
a small piece Ginger
2 tsp Red chilli powder
1/4 tsp Turmeric powder
1 tsp Garam Masala
Tamarind paste -  soaked water of a gooseberry size tamarind
1/2 tsp Mustard seeds
2 or 3 Dry red chilli
1/2 tsp Urad dal
Salt to taste
Water

1. Heat oil in a pressure cooker, add mustard seeds. When it pops, add 
   ginger and garlic and saute it for few seconds.
2. Add chopped onions and cook till translucent.
3. Add chopped green chilli, tomato and mix well.
4. Add chopped kohlrebies and fry for few minutes.
5. Add chilli powder, turmeric powder, garam masala, salt and tamarind 
   paste.
6. Pour enough water till kholrabies are well covered and pressure cook it
   for at least 3 whistles or until kholrabies becomes soft and gravy 
   becomes thick.
7. For seasoning, heat oil in a pan, add mustard seeds. When it pops, add 
   red chilli and fry it for few seconds and pour this seasoning over the 
   curry (optional).

From: RecipeWorld blog
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Leeks

sautéed Leeks

Chuck Hughes' sautéed leeks are a fast and super tasty side dish.

2 tablespoons olive oil
10 leeks (white part only) cut in 2-inch pieces, washed thoroughly
10 peppercorns
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup water
Juice and zests of 1 lemon
Salt and freshly ground pepper

In a large cast iron pan on medium heat, heat olive oil and add leeks, 
peppercorn, rosemary, thyme, and a pinch of salt. Cook for 5 minutes, until 
caramelized. Add water, zest and juice of one lemon and continue cooking 
for 5 minutes. Season with salt and pepper.

From: Cooking Channel: Chuck's Day Off: The Hockey Team
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Lemon Leeks

12 fine leeks, green parts trimmed to about 2.5cm
2 tbsp Dijon mustard
4 tbsp warm water
2 tbsp lemon juice
150 ml olive oil
2 softly hard-boiled eggs, finely chopped
1 handfuls snipped chives

Place the leeks in a steamer basket set over boiling water. Steam them for 
7-10 minutes until collapsed and tender.

Leave the leeks to cool, then slice in half lengthways.

Put the mustard, water, lemon juice, salt and pepper in a blender and blitz
for a few seconds. Then, with the motor running, gradually pour in the 
olive oil until you have a thick, mustardy emulsion. Taste and adjust. You 
might need a little more water if it is too thick.

Arrange the leeks in a regimented style in a flat dish. Pour over the 
dressing, then sprinkle over the finely chopped egg and the snipped chives. 

Adapted from: Good Food Channel: Tamasin Day-Lewis
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Leeks with Fennel

5 Leeks
1 thinly sliced Fennel bulb
7.5 ounce Chicken broth
3 tbsp coconut oil
1/2 tbsp White wine
1/2 tbsp fresh Lemon juice
1 tbsp chopped Parsley
Salt to taste
Ground pepper to taste

1. Cut the leeks into 1 inch pieces.
2. Preheat the oven to 450 degrees F.
3. In a baking pan, add the leeks, fennel, broth and wine, mix well.
4. Sprinkle with the salt and pepper, mix with oil.
5. Cover with foil and cook 10-15 minutes and remove the foil.
6. Stir and cook for another 10 minutes until almost all the liquid is 
   evaporated.
7. Add the lemon juice and parsley.
8. Serve warm.

Adated from: Sulekha.com: Food
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Mushrooms

Stuffed Portabello Mushrooms

8 large portabella mushrooms
1 tablespoon olive oil
2 red bell peppers, seeded and finely chopped
2 green bell peppers, seeded and finely chopped
3 scallions, green and white parts, thinly sliced
1/4 cup chopped sun-dried tomato
5 garlic cloves, finely chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

Remove the stems from the portobello mushrooms.

Place the whole mushroom caps smooth side down on a lightly greased baking
sheet.

Bake in a preheated 425 degree Fahrenheit oven for 15 minutes.

Meanwhile, heat the oil in a skillet over moderate heat and saute the bell
peppers, scallions, sun dried tomatoes, and garlic until tender, 8 to 10
minutes.

Add the basil, oregano, and thyme.

Cook an additional 2 minutes.

Spoon the vegetable mixture into the mushroom caps.

Bake an additional 10 minutes, or until the mushrooms are tender.

By lik2fish. From: Food.com
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Mushroom Fry (Kalan Varuval, Gucchi Fry)

1/2 lb Mushroom
1 Onion (cut lengthwise)
1 tsp Red chilli powder (optional)
1 tsp Pepper powder
1/4 tsp Turmeric powder
1/4 tsp Garam masala powder
Salt to taste
2 tsp Oil
Coriander leaves (for garnishing)
 
Chop the mushroom top to bottom into thin slices to retain the mushroom 
shape.

Now heat oil in a kadai or deep sauce pan, add mustard seeds and curry 
leaves. When the mustard seeds pop, add the onions. Sauté the onions until 
they are golden brown. 

Next add the mushrooms and fry on medium flame for about 6 minutes or until
all the mushroom is nicely browned.

Now add salt, chilli powder, pepper powder, turmeric powder and garam 
masala. Fry everything for another 2 minutes.

Garnish with coriander leaves and lemon.

From: Simple Indian Recipes
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Dahlia

Indian Style Stir-Fry Mushrooms

1 packed Mushroom-chopped
1 Onion-chopped
1 tsp Cumin seeds
2 Dry red chilli (optional)
1 tsp Red Chilli powder (optional)
1 tsp Garam masala powder
1 tsp Turmeric powder
1 tblspn Ginger garlic paste
Salt to taste
1 tblspn Oil
Coriander leaves for garnishing

In a frying pan add oil and let it heat up.
Add in cumin seeds, dry red chilli and fry for 30 sec.
Add in onions and mix well. Add in ginger garlic paste and mix well.
Add in mushroom and mix well. The water from the mushroom will leach out.
Fry this until the water gets evaporated.
Add in red chilli powder and garam masala powder and mix well.
Fry this for 5 min and garnish with coriander leaves.

From: Lifestyle: Food
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Aarthi

Spicy Kerala Style Mushroom Curry

2 tablespoon Oil
1 Bay leaves
4-5 Curry leaves
2 medium Onion, chopped
2-3 Green chile, slit lengthwise (optional)
1 tsp Ginger and Garlic crushed
1 medium Tomato chopped (or half can of pumpkin/butternut squash)
2 tsp Chili powder, or use paprika (optional)
1 tsp Coriander powder
1/4 tsp Turmeric powder
12-16 oz Mushroom, chopped
1/2 to 1 cup Canned Coconut milk
1/2 cup Warm water
1/2 tsp Garam Masala
1/2 tsp Crushed peppercorns
Salt to taste

Heat oil in a pan and add bay leaves and curry leaves. Add chopped onions
and saute for 5-6 minutes. Add chopped green chiles, ginger and garlic and
saute till they are soft and have a flavor. Add chopped tomato and stir fry
for 3-4 minutes. Stir in the chopped mushroom pieces and combine it
well. Saute for 3-4 minutes. Make a paste with all the powders, adding
little water and pour to the pan. Toss it well and let it stand for a
minute. Pour coconut milk plus water, sprinkle garam masala and crushed
peppercorns and salt. Simmer for 10-15 minutes, or until mushrooms are
cooked and well blended with masala.

From: Vazhayila.com
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Sarah Naveen

Kerala Mushroom Thiyal

For Coconut Paste:
1 tablespoon oil
8 garlic cloves, peeled and left whole (use less if preferred, I do!)
1 1/2 cups grated coconut (fresh or frozen or unsweetened, desiccated)
1/2-1 teaspoon pure chili powder (or to taste) (optional)
1 tablespoon coriander powder
3/4 cup water

For Mushroom Curry:
1/2-1 tablespoon oil or ghee
16 ounces fresh button mushrooms, halved (or quartered if large)
1 tablespoon oil, extra
1 tablespoon gingerroot, cut in julienne strips
1-3 green chilies, cut in half lengthwise (de-seeded for less heat) (opt.)
1/2 cup onion, sliced
1 teaspoon turmeric powder reserved mushroom liquid, made up to 1 1/2 cups,
  with water
1/2 teaspoon salt (or to taste)
10-15 fresh curry leaves (or frozen)
2-3 teaspoons thick tamarind paste

For Tempering:
1 1/2 teaspoons oil
1 teaspoon black mustard seeds 

For the coconut paste: Heat the oil in a non-stick, heavy skillet and add
the coconut and garlic. Stirring frequently, gently toast the coconut with
the garlic cloves, until the coconut is golden brown. If using freshly
grated or frozen grated coconut, this will take 15 to 20 minutes. If using
unsweetened dessicated coconut, it will take less time. Be careful not to
burn the coconut.

Stir in the chili powder and coriander powder and roast with the coconut
for one minute. Set aside and cool lightly, then transfer the mixture to a
blender with the water, and grind to a very fine paste. Set aside.

For the mushroom curry: Lightly saute the mushrooms in oil or ghee until 
silken and just softened. Drain and reserve any liquid. Set aside.

In a medium-size pan, heat the extra oil and saute the ginger, chilies and
onions for two to three minutes. Add the drained mushrooms, turmeric
powder, the mushroom liquid made up to 1 1/2 cups with water, and salt,
then partially cover with a lid, and simmer 5 minutes. Add the curry leaves
and tamarind paste, and stir briefly before adding the coconut paste. Cover
pan and cook over low heat for three minutes.

For tempering: Just before serving, heat the 1 1/2 tsp oil in a small
skillet or flameproof ladle and toss in the mustard seeds. Once they start
to pop and crackle, pour them into the mushroom dish, stir, and serve.

From: Food.com
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Achari Mushroom

250 gms White Button Mushroom, cut in halves
1/2 tsp Mustard Seed
1/2 tsp Fenugreek Seed
1/2 tsp Cumin Seed
1/2 tsp Kalonji Seed (also known as black caraway, Roman coriander and 
    blackseed)
1/2 tsp Fennel Seed
1 tsp Turmeric Powder
1 cup canned coconut milk
2 Onions, chopped
2 tsp Coriander leaves, chopped 
2-3 Green Chilli, slitted (optional)
Oil
Salt

Heat oil in a wok. Add the Mustard, Cumin, Kalonji, Fenugreek and Fennel 
Seeds. When the seeds start to splutter, add the chopped Onion and Stir. 
Fry until they turn translucent.

Add the mushrooms. Add the beaten curd and mix well for 2-3 mins.

Add haldi and salt and mix well.

Garnish with green chilli and coriander leaves. serve hot.

Adapted from: Calcutta Board: News, City Life, Art, Culture, Films
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Stir Fried White Mushrooms

250 grams White Mushroom, sliced
3 Small Size Onion, sliced
2 to 3 medium Carrot, thinly sliced
2 Garlic Cloves, minced
1 tp lemon or lime juice
Salt to taste
1 tsp Chili flakes (optional)
2-3 tablespoons coconut animos
2 tablespoons Olive Oil

Heat oil in pan. Then stir fry onions until it turns light brown, then add
garlic. Then add carrot and mushrooms. Stir-fry until it becomes a bit 
soft.

Stir in lemon juice, salt, and chili flakes. Add the coconut animos and 
continue to stir-fry for about five minutes or until the mushrooms are 
cooked thoroughly and have absorbed all the spices.

When done, remove from heat and add the Coriander leaves for garnishing.

From: Bengali Recipes online.com
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Masalatize

Stuffed Mushrooms

1 lb large white mushrooms
1 C apple sausage stuffing

Finely dice the stuffing to produce a hash. Remove the stems from
the mushrooms, and fill with stuffing. Bake at 350 until mushrooms
are soft, about 20 minutes. Reserve the unused mushroom stems to
make mushroom broth (for the gravy).

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Mushrooms A La Provencale

1/4 cup olive oil
1 pound mushrooms, thickly sliced or quartered
2 whole garlic cloves
pepper
1/2 teaspoon dried thyme, or 3 sprigs fresh thyme
1/2 cup minced parsley
juice of 1/2 lemon

Heat oil in a heavy pan with a close-fitting lid. Add the mushrooms,
garlic, and pepper, and thyme. Cook covered over med. to high heat for 5-7
minutes, shaking the pan very frequently to prevent sticking. Then sprinkle
with parsley and lemon juice, and serve very hot.

From: Nika Hazelton's Way with Vegetables
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Mushroom Pate

1 tsp. extra virgin olive oil
4-5 shallots, minced
2-3 garlic clove, minced
juice of 1 lemon
fresh parsley for garnish	
1 pound button mushrooms, brushed clean and diced
2 Tbsp pecans, lightly dry-roasted in a skillet over medium heat about 3
minutes and minced

Heat oil in a skillet over medium heat. Add shallots, garlic and cook until
fragrant, about 3 minutes. Add mushrooms and cook, stirring, 10-15 minutes,
until mushroom liquid has been reabsorbed into the vegetables. Transfer the
cooked mushroom mixture to a food processor and puree until smooth. Spoon
into a bowl and gently fold in pecans and lemon juice. Transfer to a small
serving bowl, cover and refrigerate to cool completely before serving,
garnished with fresh parsley.

From Cooking the Whole Foods Way by Christina Pirello.
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Marinated Mushrooms

2 pounds of fresh mushrooms
1/2 cup lemon juice
1 cup olive oil
3 medium onions, thinly sliced
1/4 tsp. pepper
1 tsp. dry mustard
1 tsp. thyme
1/2 tsp. oregano
1 tsp. basil
2 tsp. honey (substitute for sugar in original recipe)

Combine all ingredients and cook for 5-10 minutes over medium heat. Cool.
Cover and refrigerate overnight.

From Laurie M. Lijoi in 3 Rivers Cookbook III
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Simply Marinated Mushrooms

1 cup water
1 1/2 pounds fresh mushrooms, stems removed
1/4 cup olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
3 tablespoons fresh lemon juice
3 teaspoons minced garlic
1/2 teaspoon ground black pepper
3 tablespoons dried parsley
1/8 teaspoon onion powder

In a large pot, bring water to a boil. Add mushrooms and simmer for 10 
minutes. Remove from heat and drain.

In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, 
garlic, pepper, parsley and onion powder. Add mushrooms and toss until 
coated. Chill in marinade overnight, and reheat to serve.

From: AllRecipes.com
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bhague at AllRecipes

Marinated Mushrooms [French]

1/4 cup olive oil
8 ounces pearl onion, peeled
1 pound button mushrooms, cleaned and trimmed
1 tablespoon tomato paste
2 plum tomatoes, coarsely chopped
3/4 cup dry white wine
3/4 cup water
3 tablespoons lemon juice
2 teaspoons whole coriander seeds
2 teaspoons peppercorns (any variety)
1 dried bay leaf
2 sprigs thyme
1 tablespoon fresh dill
1 tablespoon fresh parsley
1 teaspoon lemon zest
1 teaspoon salt

Heat the olive oil over medium heat in a medium-size saucepan and sauté the
onions for 6 to 8 minutes, until they turn light brown. Add the mushrooms
to the pan and sauté them for 2 minutes. Add the tomato paste and the
tomatoes to the pan, and stir the mixture until the tomato paste is
incorporated into the mushrooms and onions.

Stir the wine, water, lemon juice, coriander, peppercorns, bay leaf, and
thyme into the vegetable mixture. Bring the mushrooms to a simmer,
uncovered, for 25 minutes, or until the mushrooms are tender and the
poaching liquid is reduced and slightly thickened.

Remove the pan from the heat, stir the dill, parsley, lemon zest, and salt
into the mixture, and let it cool to room temperature. Store the marinated
mushrooms and onion in the refrigerator for 1 day before serving.

This marinated mushrooms recipe makes 4 to 6 servings.

From: About.com: French Food
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Grilled Mushrooms

12 mushrooms
2 tablespoons olive oil
2 garlic cloves, crushed
Salt and freshly ground pepper to taste

Remove stems from mushrooms. In a small bowl combine oil and garlic. Brush 
mushrooms with the oil and garlic mixture. Season with salt and pepper. 
Place mushrooms on broiling pan or grill and cook mushrooms until juice 
begins to seep out, about 2 minutes per side.

Tips:
 Add a few drops of hot sauce if you want to kick up the heat a bit.
 Add other vegetables, like eggplant or zucchini slices, or red or green 
  peppers for a grilled vegetable medley.

From: CookingNook.com: Your Food and Cooking Resource Center
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Grilled Mushrooms

10-15 portobello mushrooms, cleaned with stems removed
olive oil
lemon juice
garlic salt

Brush mushrooms with olive oil on both sides. Drizzle lemon juice and 
sprinkle with garlic salt. Allow to marinate for 15-30 minutes. Place 
mushrooms on heated grill for 8-10 minutes, turning over once. Mushrooms 
are done when they have browned and heated through evenly.

From: About.com: Middle Eastern Food
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Grilled Garlic Mushrooms

1 pound whole portobello mushrooms
1/3 cup paleo oil
3 cloves garlic, minced
1 tablespoon fresh chives, roughly chopped
1/4 teaspoon black pepper
1/4 teaspoon salt

Preheat Grill. Remove stems and wash mushrooms. Pat dry. Combine oil, 
garlic, salt, and pepper in a small mixing bowls. Brush mixture over 
mushroom caps. Place on grill and cook over medium heat for 8 minutes, 
turning once. Remove from heat and top with chopped chives.

Adapted from: About.com: Barbecues & Grilling
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Grilled Shiitake Mushrooms

4 - 6 large shiitake mushrooms* - stems trimmed and brushed clean with a 
      paper towel
1/4 cup of fresh lemon juice, or juice from 2 lemons
1/2 cup of extra virgin olive oil
4 garlic cloves smashed (with the side of a knife), skins removed and 
  chopped fine
3-4 anchovy fillets
1 tablespoon of chopped fresh thyme
1 tablespoon of chopped fresh marjoram
Salt and pepper to taste

In a small food processor or blender, puree the lemon juice, olive oil and 
anchovies. Transfer to a bowl and stir in fresh herbs and season to taste 
with salt and pepper. Place marinade and mushrooms in a large bowl so 
marinade will cover the mushroom caps and marinate for at least 20 minutes 
and or up to 1 hour.

To Grill Mushrooms:

Place mushrooms over medium low heat on grill, gill side up. Grill 
mushrooms, until marked and softened about 4 minutes. Turn mushrooms and 
grill about 1-2 minutes (be careful as to not char the gills), until fork 
tender. Serve immediately.

*Use Portobello mushrooms if you can't find the large shitakes. 
Portobellos, depending on their size, will probably take longer to cook.

From: Organic Authority
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Laura Klein

Okra

Okra Stir Fry (ActiFry)

1 kg frozen okra (heads removed)
2 onions sliced
1.5 tsp salt
1.5 tsp coriander powder
1.5 tsp cumin powder
1.5 tsp cayenne pepper
1.5 tsp oil
0.5 tsp turmeric (optional)

Add all the Ingredients to the ActiFry and let it cook for 20 minutes.

By Anu Saxena. Found at: T-fal ActiFry Recipes
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Indian Spice-Stuffed Okra

The spices in this recipe, adapted from one in A Taste of India by Madhur 
Jaffrey, bring out okra's green bean-asparagus flavors.

1 medium onion, cut into thin rings
3 tablespoons oil, divided
About 1/2 tsp. kosher salt
3/4 pound small, tender okra
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons amchoor* (dried mango powder) or 1 tbsp. lemon juice
1/2 teaspoon cayenne [optional]
1/2 teaspoon turmeric

Cook onion in 2 tbsp. oil in a large frying pan over medium heat, stirring,
until deep golden brown, about 15 minutes; transfer to a bowl as cooked and
season with salt.

Trim okra stems without piercing pods (leave a bit of stem on).

Mix 1/2 tsp. salt and the spices (but not lemon juice, if using) in a bowl.
Slit each okra pod lengthwise from just below stem to 1/2 in. from tip. 
Poke a finger into slit to hold it open and stuff with some spices.

Add okra and remaining oil to pan. Cook over medium heat until lightly 
browned, 5 minutes, tipping pan occasionally. Add 1/2 cup water and lemon 
juice, if using; quickly cover and simmer until okra is tender-crisp, 5 
minutes. Toss gently with onion.

* Buy in Indian markets or at worldspice.com.

Published in Sunset, Spetember 2011. Found at MyRecipes
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Skillet-Roasted Spiced Okra

Skillet-roasting okra in hot oil makes it crispy, not slimy.

3/4 teaspoon hot paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground fennel seeds
1/8 teaspoon turmeric
Pinch of cinnamon
Pinch of ground fenugreek (optional)
2 tablespoons oil
1 pound small okra, halved lengthwise
Salt
2 tablespoons fresh lemon juice

In a small bowl, blend the paprika with the cumin, coriander, fennel, 
turmeric, cinnamon and fenugreek.

In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add the
okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat
to moderate and cook until browned on the bottom, 4 minutes longer. Turn
the okra and cook over low heat until tender, 2 minutes. Season with salt
and sprinkle with the spice mixture. Cook, stirring, until fragrant, 30
seconds. Drizzle the lemon juice over the okra and serve. Servings: 4.

Contributed by Kevin Gillespie.
Taken from: Food & Wine: Inspiration Served Daily
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Frances Janisch

Bhindi Masala - Pan Fried Okra

350 gm bhindi/okra/lady finger, topped and tailed and cut into 1 cm pieces
1 onion
1 tsp whole cumin
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp chilli powder (optional)
Pinch of mango powder or amchoor
1 tbsp oil
Salt to taste

Wash chopped bhindi well and leave to dry. Heat oil in a frying pan, and 
when hot add the whole cumin.

As the cumin sizzles up, add the onion and cook until translucent.

Add the chopped bhindi and all the spices apart from the amchoor. Stir 
gently until the okra turns dark green and softens.

Finally add salt to taste and sprinkle amchoor before serving.

From: Quick Indian Cooking blog by Mallika Basu
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Okra with Yellow Mustard: The Bengali Way

1 lb fresh okra/ladyfinger/bhindi
1 tsp panch phoron [An East Indian 5 spice mix of equal dry quantities of 
  fenugreek seeds, fennel seeds, brown mustard seeds, cumin seeds and 
  Nigella seeds, readily available in Indian stores]
2 tbsp yellow mustard
1 tsp white poppy seeds [posto/khus-khus]
1 tsp turmeric [haldi]
2 tsp red chilli powder (optional)
1/4 tsp honey (optional)
salt to taste
2 tbsp mustard oil
1 tsp of fresh lime juice [This is optional..slightly unusual but I like it]

Thoroughly wash the okra under running water and pat dry. I usually wash 
the okra at least 3-4 hours in advance so that they are completely dry by 
the time I cook the vegetable. The more dry the okra, the less slimy it is 
while cooking.

Cut the washed and dried okra in small round pieces and discard the top 
pointed tip and the bottom. Set aside.

Make a paste of yellow mustard and poppy seeds using 2-3 tbsp or enough 
water. You can use mortar and pestle or blender. It should be a thick paste 
and not watery. Set aside.

In a wok/kadhai/pan with lid heat the mustard oil on high to a smoking 
point.

Temper the oil with the panch phoron, lower the heat to medium and let the 
seeds crackle. Once cracking, add the mustard paste to the oil and cook for 
3-4 minutes till you see oil appearing on surface.

Add the turmeric, chilli powder and okra and cover with lid.

After about 6-8 minutes, remove the lid, and cook the okra till tender 
without the lid. Once about to be cooked, add the salt, honey and cook for 
2-3 minutes more. Immediately remove from heat and top with lime juice. 
[Note: Cooking uncovered and adding salt at last will help retain the color 
of okra]

Serve warm.

From: Sinfully Spicy
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Kadhai Bhindi

250 gm okra (washed and pat dry)
1 onion (thinly sliced)
2 sliced green chilli (optional)
1 tbsp coconut flour
1/4 tsp turmeric powder
1/2 tsp dried mango powder (Amchoor)
few coriander leaves (chopped)
1/2 tsp coriander powder
1/2 tsp garam masala
1 tsp cumin seeds
oil
salt to taste
	
Slit okra into thin slices.
Take a Indian wok with oil and heat it.
Fry okra slices until they turn crispy and golden brown.
Keep fried okra separate.
Leave about 2 tbsp oil in wok and drain the rest.
Add cumin seeds and green chillies and fry for about 30 seconds.
Add onion slices and fry again until light brown.
Add mango powder, coconut flour and fry for 3 to 4 minutes.
Now add fried okra and remaining ingredients.
Mix them properly. Heat for few seconds and remove from the flame.
Garnish with chopped coriander leaves and serve hot. 

From: IndoBase
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indobase

Spicy Okra - Masala Bhindi

500 gms Medium Sized Bhindi (Okra)
2 Medium Onions
2-3 Tbsp Lemon Juice
1/2 Tsp Turmeric powder
1 Tsp Mango powder (Amchoor)
1 Tsp Red chili (optional)
1 Tsp Garam masala
3 Tbsps Oil
Salt to taste

Chop off the heads and tails of okra, Vertically cut okra into halves such
that the piece remains intact.

Make a paste of turmeric powder, mango powder (amchoor), red chili, garam 
masala and salt and then stuff it into sliced okras and keep it aside.

Cut the onions and fry it till they turn golden brown.

Add sliced okra and fry till they turn crisp. Do not stir often as the okra
will break open.

Serve with salad.

From: Best Desi Cooking
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Best Desi Cooking

Pakistani Bhindi Ka Salan (Okra Curry)

700 g frozen cut okra (you can also use fresh okra)
1/4 cup oil
1 medium onion (sliced)
1 tomato (chopped)
1 teaspoon ginger-garlic paste
1 teaspoon salt
1 teaspoon red chili powder (optional)
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 cup water
1 green chili pepper (optional)

Heat oil in a pan. Fry onions in it till they turn golden brown.

Add tomatoes, ginger garlic paste, salt, red chili powder, coriander 
powder, turmeric powder and water. Cover and let the tomatoes cook on 
medium heat for about 15 minutes or till they become tender and the oil 
seperates.

Next add okra/ladyfinger in the same pan. Cover and cook for 20-30 minutes 
on medium low heat.

Once the okra is cooked thouroughly. Add the green chilli, lower the heat 
and simmer for another 10 minutes.

Once the oil seperates your "bhindi" is done.

From: Food.com
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Bindi...Okra: Recipe number one

1 kilo bindi (okra), wash before and pat dry, remove the stem ends and 
  cutting into 1 inch pieces
2-3 medium onion, finely sliced
3-4 medium tomatoes, cubed
1 tbsp garlic paste
1 tbsp ginger paste
6-8 kali black pepper corns
3-4 cloves
1 black cardamom
1 2" cinnamon stick
1 heaped tbsp red chili powder (optional)
1 tbps salt, less or more to taste
1 tbsp coriander powder
1 tbsp turmeric, if it is very strong you can use less
1/4 cup oil

Add to the pot your oil, onion, and all the whole masale (black 
peppercorns, cloves, cinamon stick, and black cardomom).

When the onions have turned golden brown, add the garlic and ginger pastes. 
Fry for 20-30 seconds.

Add the tomatoes, red chili powder, coriander powder, turmeric and salt to 
the pot. Continue frying, stirring occasionally until the oil rises to the 
top and most of the water has cooked off.

Add the okra and carefully stir to coat them with the sauce.

Add a quarter (you may need to add a bit more) cup water.

Stir very carefully, so the bindi don't become mushy/slimy.

Cover and turn to a very low heat, try not to stir too much to prevent them
from turning to mush. Cook until tender.

Serve with maybe achar on the side.

From: Pakistani Cooking: Home Style Cooking From My Family
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Aishah

Delicious Pakistani Okra

1/4 kg okra
1 tsp cumin seed
5 tbsps oil
1 tsp tamarind paste (without seed)
salt
3/4 onion (sliced)
3 diced tomatoes
3/4 tsp chili powder (optional)
1/2 tsp turmeric
1 green chilies (optional)
1 tsp red pepper flakes (crushed) 

1. Heat 1 and 1/2 Tbsp of oil in a fry pan on high heat.
2. Add Okra and let it cook until some okay start to go brown (about 5 
   mintues); stirring frequently.
3. Remove Okra from the pan and set aside on a plate.
4. Put the remaining oil in the pan.
5. Add sliced onions, cumin seeds, green chillis and red pepper flakes and 
   stir on high heat untill onions start to turn brown.
6. Add salt, turmeric, chilli powder, tomatoes then stir and mix well. Cook
   for 1-2 minutes.
7. Add okra and tamarind and mix things together well.
8. Cover and simmier on low - med heat for 30 minutes.
9. Serve hot.

From: Food.com
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Bameh bzeit (Okra)

Fry (frozen or fresh) small okra cones in olive oil till coloured. Add
garlic and chopped fresh coriander.
Peel and cut tomatoes into small cubes, add to okra. Simmer on small fire
till done. (If using dry okra, soak it in water beforehand).

From: Assouk.com: Free Lebanese Recipes
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Don's Okra

Slice the okra about 1/2 inch thick, roll in ground nut meal, salt and fry
in grease until brown and crispy.

Adapted from: Don's Spicy Kitchen via rec.food.cooking on Jan 4, 1999.
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Onions and Shallots

Whole Roasted Onions

Prep Time: about 1-1/2 hours, roast with your turkey.
Place 5 or 6 unpeeled onions (1/2 lb. each) in a 9"x13" pan. Bake in a 325F
oven until onions give readily when gently squeezed, about 1-1/2 hours.
Lift from pan and cut each onion in half lengthwise. Season to taste.

From: Sunset, Nov. 1998
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Braised Onions, Shallots and Leeks

1 tsp. extra virgin olive oil
3 red onions, cut into thick wedges
fresh basil, minced, or dried basil
juice of 1 lime
4 or 5 shallots, halved
3 Vidalia (or yellow) onions, cut into thick wedges
3 leeks, cut lengthwise, rinsed well and sliced into 2" lengths

Heat oil in deep skillet over low heat. Add onions and cook, stirring until
they begin to soften, about 10 minutes. Add shallots and cook, stirring,
4-5 minutes. Add leeks and cook, stirring, until bright green and tender, 5
minutes. Add a little water and a sprinkling of basil. Cover and simmer
until any remaining liquid has been absorbed. Remove from heat and stir in
lime juice.

From Cooking the Whole Foods Way by Christina Pirello.
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Italian Onion Antipasto

4 large onions, peeled and ends removed
4 cloves garlic, peeled
4 pinches of dried thyme
extra virgin olive oil
4-6 leaves of romaine or red leaf lettuce

Preheat oven to 375F (190C). Lightly oil a shallow casserole dish. Stand
the onions on their root ends in the casserole dish. Press a clove of
garlic and a pinch of thyme into the center of each onion. Drizzle with a
little olive oil. Add just enough water to cover the bottom of the baking
dish, cover, and bake 40 minutes. Remove cover and return casserole dish to
oven for about 10 minutes or until onions are tender. Remove onions
from casserole, slice into thick wedges, and serve 2 or 3 hot wedges on
lettuce.

From Cooking the Whole Foods Way by Christina Pirello.
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Palm Hearts

Palm Hearts

Today I opened a can of palm hearts, sliced them on the bias, tossed them
with olive oil, parsley, and white pepper, and warmed them in the oven for
about 10 minutes before serving them over wilted garlic-infused greens.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, March 2001
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The Cook's Thesaurus: Stalk Vegetables

Parsnips

Parsnips Discussion from The Wise Encyclopedia

A winter vegetable which does not receive the attention to which it is
entitled. Parsnips do not develop their full flavor until they have been
touched with frost. For this reason, they do not appear in the market until
late fall. When properly cooked--and this means steamed, not
boiled--parsnips have a sweet, nutty flavor.

Parsnips are generally sold by the bunch. They resemble carrots in shape.
Their skin is yellowish brown. Smooth, firm, well shaped roots of small to
medium size are the most desirable. Soft or shriveled roots are of poor
quality. Very large roots are likely to be overgrown and have woody cores
which must be removed in cooking.

To obtain the full flavor of parsnips, they should be steamed in their
skins until tender. Then they may be peeled and slit lengthwise. If the
core is large, scoop it out with the point of a knife; it will be tender,
but is rather tasteless and detracts from the flavor of the rest of the
root. The parsnips are then ready to be put through the ricer and served
like mashed potatoes.

From The Wise Encyclopedia of Cookery, 1971.
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Sautéed Parsnips from The Wise Encyclopedia

Wash the parsnips well, but do not peel. Steam until tender, or about 40 
minutes. Drain and peel. Slice in half lengthwise and remove the core. Cut 
into lengthwise slices and roll in coconut flour which has been seasoned 
with salt and pepper. Saute until golden brown in coconut oil.

From The Wise Encyclopedia of Cookery, 1971.
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Sautéed Parsnips

2 medium sized parsnips (approx. 9")
1/2 tbsp. ghee or coconut oil
salt and pepper to taste

Peel the parsnips and cut off and discard the ends. Slice into 1" rings and
place in a microwave safe dish with 1/4 cup of water. Microwave 5-7 minutes
on high or until tender when pierced with a knife tip. Do not overcook or
they will get soggy.

Melt ghee or oil in a nonstick pan. Drain parsnips and saute in the oil on
medium/high heat for a few minutes on each side or until lightly browned.
Season with a little salt and pepper.

Submitted by ~PENNY~ to: SparkPeople
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Puréed Roasted Parsnips

The easiest way to prepare parsnips is to slice them, steam them, and dress
with oil and salt. However, to get the fullest, richest flavor from the
parsnips, they should be roasted. The browning caramelizes the natural
sugars in the parsnips. In this recipe we first roast the parsnips with
some butter, then purée them with added water. It's quite simple, but if
you've never had parsnips this way, you're in for a treat.

2 lbs parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds 
  after removing cores)
3 Tbsp oil
1 1/2 cup water
1/8 teaspoon nutmeg
Salt and pepper to taste

Preheat oven to 400°F. Peel parsnips, make a cut off the top of the fat end
of each parsnip. This will show you extent of the inner core. Often this
core is stringy and woody, especially at the larger end of the parsnip.
When you are prepping the parsnips, cut around this core.

Place chopped parsnips in a medium sized bowl, add the oil and stir to
coat. Lay out the parsnips on a roasting pan in a single layer. Roast in
the oven for 20 to 25 minutes, at 400°F, until lightly golden, turning the
parsnips once half-way through the cooking.

Put cooked parsnips into a blender or food processor. Add 1 1/2 cups water,
and pulse until puréed to the desired consistency. Add more water if
necessary. Add nutmeg and salt and pepper to taste.

From: Simply Recipes
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Parsnip Chips

Select medium-size parsnips and scrape; do not peel them. Cut off the stem 
and root ends. Slice in very thin lengthwise slices, discarding the core. 
Drop the slices in ice water as you prepare them. Put in the refrigerator 
in the ice water to chill for at least 30 minutes. Drain and dry 
thoroughly. Fry, a few at a time, in deep, hot fat (390° F.) until golden 
brown. Skim out with a perforated ladle and drain on soft, crumpled paper. 
These chips may be served hot or cold.

From The Wise Encyclopedia of Cookery, 1971.
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Garlic Mashed Parsnips

1 lb parsnips (my store sells them in a bag)
1/3-1/2 cup canned coconut milk, added slowly
1 tsp garlic powder
1 tsp dried parsley
1 tbsp coconut or olive oil or ghee
salt and pepper to taste

1) Peel and chop the parsnips like you would a carrot.
2) Boil the parsnips until tender. Drain.
3) Add in other ingredients and mash! I use my immersion blender, but a 
   hand or stand mixer would work the same. Basically do the same as you 
   would for mashed potatoes, which I know you all know how to make.
4) Serve with a spot of oil.

Adapted from: Life as a Plate: Real Food Makes Life Real Good
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AndreAnna

Baked Parsnips with Moroccan Spices

A flavourful Moroccan spice mix coating crunchy parsnips.

  1 1/2 pounds parsnips
  1 tablespoon olive oil
  2 tablespoons nut oil such as walnut or almond
  2 tablespoons spice mix (see recipe)
  1 teaspoon salt

See Moroccan Spice Mix in Spices chapter

Preheat oven to 350 F.

Peel parsnips, cut into 3-inch pieces and place in a baking dish. Heat
olive oil and nut oil in a small pan. Add 2 tbsp of the spice mix and stir
into oil, heating for a minute. Scrape mixture over parsnips, add salt and
toss to coat. Cover dish and bake for 25 to 30 minutes, until parsnips are
tender.

Parsnips can be baked in advance and re-heated in the oven to serve.

Recipe Courtesy of Fresh with Anna Olson show.
Found at FoodNetwork.ca
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Anna Olson

Baked Parsnip Fries with Rosemary

2 1/2 pounds parsnips or carrots, peeled, cut into about 3x1/2-inch strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1/2 teaspoon (or more) ground cumin

Preheat oven to 450°. Mix parsnips, chopped rosemary, garlic, and oil on a
large rimmed baking sheet. Season with salt and pepper and toss to coat. 
Spread out in a single layer. Scatter rosemary sprigs over.

Roast for 10 minutes; turn parsnips and roast until parsnips are tender and
browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs
over; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season 
to taste with salt, pepper, and more cumin, if desired.

Comments: Hard to get the parsnips crispy. Maybe soak first and pat dry.

From: Bon Appetit
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Romulo Yanes

Parsnip Curry

1/2 cup chopped onion
1 tablespoon oil
1/2 teaspoon cumin
1 teaspoon chili powder (optional)
1 1/2 teaspoons turmeric
1/2 teaspoon cayenne -- more for spicy curry (optional)
1/2 cup water
1/2 teaspoon salt
1 pound parsnips -- peeled and cubed
1/4 cup chopped nuts

Saute onion in oil in a 1 1/2 quart pot for 5 to 8 minutes until golden.
Add spices and cook, stirring, for 1 minute.
Add water, salt, and parsnips, bring to a boil, cover, and simmer over low 
heat for 20 to 30 minutes until vegetable is tender but not mushy.
Sauce will become quite thick.

Garnish with nuts before serving. Serves: 4.

Recipe By: Nikki and David Goldbeck, American Wholefoods Cuisine
Found at: International Vegetarian Union: Vegan Indian Recipes -
          Root Vegetables / Curries
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Plantain

Paleo Latkes

3 green plantains
2 eggs
(optional) 1 shallot
(optional) some portabello mushroom (about 1 large one)
1 can (or as much as needed) of coconut milk
Seasonings to taste

Shred the plantains using either a shredder blade in the food processor or
a manual tool.
Chop the shallot and mushroom if you want to use them.
Add the chopped mixture, the eggs, and about half a can of coconut milk to
a mixing bowl.
Add seasonings.
Use an immersion blender to make the batter - add additional coconut milk
until it's just a bit on the thin side (the plantains will absorb some of
the liquid and thicken it up).

From Lawrence Tagrin, posted to the PaleoFood list, 23 Nov 2012
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Fried Plantain

2 plantains
Olive oil for frying

Cut plantains into about 1/2 inch slices. Fry for several minutes in hot
oil, until slices begin to turn golden (not too dark), and they are
beginning to get tender. They do not need to be really soft at this point.

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Puerto Rican Tostones (Fried Plantains)

5 tablespoons oil for frying
1 firm green plantains, peeled and broken into chunks (or cut diagonally)
3 cups cold water
salt to taste

Heat the oil in a large skillet. Place the plantains in the oil and fry on
both sides; approximately 3 1/2 minutes per side.

Remove the plantains from the pan and flatten the plantains by placing a
plate over the fried plantains and pressing down.

Dip the plantains in water, then return them to the hot oil and fry 1
minute on each side. Salt to taste and serve immediately.

LatinaCook comment: If you fry them until they look brownish, you've 
overdone it. Go for the crispy golden look.

From: AllRecipes
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Pan-Fried Plantains

2 ripe plantains
Oil for frying

Choose plantains with some yellow color on the skin. Peel. Slice 
diagonally, into about 1/2 inch thick pieces. Set aside.

Heat a large skillet. Cover bottom of skillet with oil. When oil is hot
(about 350 degrees) add plantain slices and cook over medium heat until
lightly brown on first side. Turn and cook until lightly brown on second
side. Watch carefully. Do not overcook. Remove from pan when lightly brown
on both sides. Drain on paper towels before serving. Makes 6 servings.
Cooking time 5-10 minutes.

From: Cooks.com: Recipe Search
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Plantains in Coconut Milk

3 - 4 ripe plantains, sliced in rounds
1/4 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon cinnamon
1/8 teaspoon clove
1 - 2 cup coconut milk

Combine all ingredients except coconut milk in a heavy saucepan. Pour in 
1 cup of coconut milk and simmer over low heat until plantain is very 
tender and milk is absorbed. Add more coconut milk if necessary. Serve hot.

By Elmotoo. From: Food.com
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Oven Baked Sweet Plantains

4 very ripe plantains (when the skin is yellow with spots of black)
cooking spray

Preheat oven to 450°F.
Coat a nonstick cookie sheet with cooking spray.
Cut the ends off of the plantains and peel.
Cut each plantain on the diagonal into 1/2 inch slices.
Arrange in single layer and coat tops with cooking spray.
Bake, turning occasionally, for 10-15 minutes, until plantains are golden
  brown and very tender.

By Ang11002. From: Food.com
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Steamed Plantains

2 ripe plantains
1 tbsp. extra virgin coconut oil (optional)
1 tsp. cinnamon (optional)
1 tbsp. honey (optional)

Cut plantains into slices
Steam for about 15 minutes or until cooked
Drizzle with coconut oil, cinnamon and honey.

From: raggamuslims blog
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Radishes

Sautéed Radishes

4 bunches radishes with greens attached (2 lb)
2 1/2 tablespoons oil
1 teaspoon salt (preferably sea salt)
1 garlic clove, minced
3 tablespoons chopped fresh chives

Cut greens from radishes and coarsely chop. Trim radishes and cut 
lengthwise into 1/2-inch wedges.

Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high
heat until foam subsides, then sauté radish wedges with salt, stirring, 
until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, 
loosely covered.

Sauté garlic in remaining tablespoon oil in skillet over moderately high
heat, stirring, until fragrant, about 30 seconds. Add greens and sauté,
stirring, until wilted, about 1 minute.

Return radish wedges to skillet and stir in chives. 

Comments:
- I added the garlic with the radishes and did not use the greens.
- Lacking fresh chives, I instead used a couple of finely chopped young 
scallions.
- I substituted green onion for the chives.
- The greens taste a lot like escarole and we enjoyed the sautéed radishes 
much more than raw radishes.
- Sauteed radishes taste a lot like turnips.
- I only used 1 bunch of radishes and they were done in about 4-6 minutes.
- We found the radish greens to be unpleasantly bitter, and that threw off
the whole dish. If I made this again, I would substitute a Japanese daikon
radish. Daikons have a milder flavor in the root, the leaves are not bitter
at all and widely used in Japanese cooking.
- The greens remind me of spinach.
- The final taste has little, if anything, to do with raw radishes, so 
radish haters should definitely try this. The radish greens are a must -- 
a lot like sauteed broccoli rabe.

From: Epicurious
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Roasted Radishes

2-1/4 pounds radishes, trimmed and quartered
3 tablespoons olive oil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

In a large bowl, combine all ingredients. Transfer to a greased 15-in. x
10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 30 minutes or until
crisp-tender, stirring once. Yield: 5 servings.

From: Taste of Home
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Roasted Radishes

Cooking totally mellows the zingy pungent flavor intrinsic to raw radishes 
while bringing out a subtle sweetness that is very easy on the palate.

The easiest way to cook radishes is to roast them. Like other root 
vegetables, radishes take well to roasting. Even the hottest of radishes 
will emerge from the oven mild and creamy.

one dozen medium-sized radishes, quartered
olive oil, for drizzling
salt, to taste
pepper
Leaves from 3 or 4 fresh thyme sprigs (about 1 tablespoon),
  plus more for garnish (optional)

Preheat oven to 375-425 degrees.

Place the chopped radishes on a large cookie sheet or in cast iron skillet;
drizzle radishes with oil, toss to coat, and season with salt and pepper to
taste. Roast radishes for 20-25 minutes, or until desired doneness. You can
leave them slightly crunchy.

Adapted from: Clean Cuisine & More: Anti-Inflamatory Clean Eating Recipes,
      Nutritional Advice & Fitness
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Rutabagas (Swede)

Turmeric Roasted Rutabagas

4 medium to large rutabagas, trimmed cubed to 1" pieces
1/4 cup olive oil
1/2 tsp turmeric
a couple of pinches of coarse sea salt
several grinds of pepper

Method:

Preheat oven to 375 degrees. In a large roasting pan or a large heavy duty
baking sheet, spread out the rutabagas. Sprinkle the salt and turmeric on
the rutabagas. Grind the salt on them. Drizzle all of the oil on them and
then, using a spatula, toss the vegetables in the oil and spices until
thoroughly coated.

Put in the oven and every ten minutes turn the rutabagas with a spatula to
be sure that all sides have a chance to roast. When the rutabagas are soft
and melting on the inside with crunchy golden roasted edges, they are ready
to serve. At this temperature it should take between 45 minutes and an
hour.

Recipe Notes:
You can cook these more quickly by increasing the oven heat to 400 degrees,
but if you do this you need to check them more frequently to prevent 
scorching.

I like to use an herbed coarse salt on all my roasted vegetables, if you'd
like to do the same but don't have any, you can simply add 1/2 teaspoon of 
your favorite dried herb combination.

From: Stitch and Boots
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Roasted Rutabaga: Naturally Sweet Morsels

1 rutabaga (also known as a Swede) about 6 inches in diameter
2 - 3 Tbsp. olive oil
1 Tbsp. dried Italian Herb mix
2 tsp. Kosher salt

1. Heat oven to 400 degrees.
2. Peel rutabaga and cut into 1/2-inch cubes.
3. Place rutabaga cubes in a large mixing bowl and drizzle with olive oil.
4. Cover bowl with a plate and shake to coat rutabaga with oil.(You may
   need a bit more oil.)
5. Sprinkle rutabaga with remaining ingredients and shake again distribute.
6. Transfer rutabaga to a parchment-lined or non-stick baking sheet (e.g.
   Silpat).
7. Roast in center of the oven until edges brown and rutabaga is tender - 
   30 to 40 minutes - stirring about halfway through to minimize sticking.

From: About.com: Cooking for Two
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Kevin D Weeks

Zesty Roasted Rutabaga and Carrots

4 medium carrots, cut into 3 inch julienne strips
2 rutabagas, peeled and cut into 3 inch julienne strips
1/2 C. water
1 1/2  T. extra virgin olive oil
1 t. honey
1 lemon, juiced and zested
1/4 t. dill weed
salt and pepper to taste

Preheat the oven to 400 F. 

In a large saucepan, combine the carrots, rutabaga and water. Over high 
heat, bring to a boil and cook for 5 minutes. Drain off water.

In a small bowl, combine the remaining ingredients and toss with the 
parboiled vegetables. Spread out into a single layer on a cookie sheet.

Bake for 15-20 minutes or until vegetables are golden and tender. Serve hot
as a dinner side dish or chilled as a light lunch.

Adapted from: Straight from the Farm
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Mashed Rutabagas

2 pounds peeled rutabagas, cut in large chunks
Cold salted water
3 to 4 tablespoons olive oil
Pinch nutmeg

Peel rutabagas, and cut them in large chunks. Put them in a pan of cold
salted water, cover, and bring to a boil. Simmer until very tender, 30 to
40 minutes. Drain the rutabagas, return them to the pan, and heat gently
for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or
fork, the puree will always be slightly fibrous. Work in olive oil with a
generous grate of nutmeg, taste, and adjust the seasoning.

Recipe courtesy Ann Willan.
Adapted from: Food Network: Cooking Live: French Christmas
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Mashed Rutabaga with Onions

1 rutabaga, diced (about 4 to 6 cups diced)
1 cup chopped onion
2 tablespoons olive oil
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper 

Cook rutabaga and onion in a small amount of boiling salted water until 
tender. Drain and mash; add olive oil, salt, and pepper. Mash rutabaga and
onions well.

Adapted from: About.com: Southern Food
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Rutabaga Masala

Rutabagas are similar to turnip with a mild sweet flavour. It tastes almost
like potatoes when cooked.

1 Rutabaga/Turnip (chopped into small cubes)
1 Onion (finely chopped)
2-3 Tomatoes (finely chopped or puréed) (or can of pumpkin/butternut)
2 tsp Ginger garlic paste
1 tblsp Coconut
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds
6 Dry red chillies (optional)
1/2 tsp Corriander seeds
Whole garam masala - (1 cinnamon, 3-4 cloves, 1 bay leaf, 2-3 cardomon)
Cilantro for garnish
Salt to taste
 
Fry the cubed rutabaga/turnip with 1 tblsp of oil until it browns nicely 
and keep aside.

Dry roast the coconut, cumin seeds, fenugreek seeds, dry red chillies, 
corriander seeds and grind them.

Heat 1 tblsp of oil in a pan, spatter some mustard seeds, whole garam 
masala and curry leaves.

Saute the onions till they are nicely browned. 

Next add the ginger garlic paste followed by the tomatoes. Cover and cook 
till the tomatoes are nice and soft.

Next add the ground masala along with some turmeric and salt. Add the 
browned rutabaga/turnip with little water as needed.

Cover and cook for 7- 10 minutes until a nice masala is ready.

Garnish with cilantro.

From: Simple Indian Recipes
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Dahlia

Salsify

Oven Roasted Salsify

three or four pieces of salsify per serving
parsley
olive oil
salt and fresh black pepper

Top and tail and scrape the salsify. Cut each piece into three pieces
approx four inches/10 cms long. Keep in water acidulated with a little
lemon juice otherwise it will colour. When you are ready cut the salsify in
half lengthwise, put in an ovenproof dish, sprinkle over a tablespoon or
two of olive oil and season with salt and fresh black pepper.

Cook at 400°F/200°C/Reg6 for about twenty minutes turning a couple of times
until just tender. Serve in a fresh dish and sprinkle over a little chopped
parsley.

From: Image Cookery
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ImageCookery

Pan-Roasted Salsify

4 large or 8 thin/small salsify roots
Juice from 1 lemon
1 teaspoon black peppercorns
1 bay leaf
1-2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
A sprinkling of chopped parsley or thyme

Peel the salsify roots and place them in a shallow pan with water to cover,
lemon juice, black pepper, bay leaf, and salt to taste. Bring to a simmer
and cook until tender (about 20-30 minutes, simmering, based on the
thickness of the roots.)

Remove the salsify roots from the liquid and let cool slightly, then cut
into small pieces (I cut mine into 2-inch batons.)

Heat some olive oil in a saute pan over medium heat until hot, then add the
salsify pieces along with a sprinkle of coarse salt and a grinding or two
of fresh black pepper. Cook until golden brown, then toss in the chopped
fresh thyme at the end.

Original source from Craft Chef Damon Wise. From: Eggs On Sunday
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Eggs On Sunday

Pan-Roasted Salsify

4 large salsify
1 lemon, juice of
1 teaspoon peppercorn
5 sprigs thyme
1 bay leaf
1 teaspoon coriander seed
2-3 tablespoons extra virgin olive oil
salt and black pepper, to taste

Peel the salsify, place in saucepan and cover with water; add lemon juice,
peppercorns, 3 sprigs of thyme, bay leaf, coriander, and salt to taste.

Bring to a simmer and cook until tender.

Remove salsify from liquid and cool, cut into small pieces of equal size.

Heat skillet over medium heat and add olive oil.

Add salsify and season with salt and pepper.

Cook until golden brown.

By Molly53. From: Food.com
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Sweet Potatoes

Sweet Potato Discussion From The Wise Encyclopedia

The sweet potato is a native of tropical America and was known to the
Indians before the time of Columbus. The Spanish explorers took the plant
back to Europe, where it met with immediate success. There are two types of
sweet potato, one with pale yellow flesh which cooks dry and mealy and the
other, often incorrectly called yam, with deeper orange flesh which is much
sweeter and moister. The true yam is an entirely different plant, a native
of Africa. The sweet potato makes a fine substitute for white potatoes,
although it is not related botanically.

Hints On Buying

The two types of sweet potatoes are distinguishable in the market. The dry
yellow potatoes have a yellowish fawn colored skin, while the darker moister
potatoes have a whitish or reddish skin. The varieties vary considerably in
shape and in size, and in their cooking characteristics so that it is not
desirable to buy mixed vaneties. Sweet potatoes are shipped either as the
new crop, or dried and stored for winter use. Either crop is equally good.
The new crop potatoes are likely to have more delicate skins and thus
bruise more easily; sweet potatoes are very susceptible to damage from
bruising and spoil very quickly after an injury is received.

Good quality sweet potatoes are smooth, well shaped and firm; misshapen
potatoes wasteful. Potatoes with decayed spots should be avoided because
the decay gives an unpleasant flavor even to the unaffected parts of the
tuber.

Some potatoes are difficult to keep under ordinary home conditions. For
this reason, buy only what will be used in a day or two. To keep
satisfactorily, sweet potatoes need a dry storage place with a temperature
between 55 and 60 degrees. Dampness will cause them to spoil readily.

Hints On Preparation

Sweet potatoes should be cooked in their jackets whenever possible. Not
only does this preserve the nutriments just under the skin, but the potato
is much easier to peel than when raw. Also, if sweet potatoes are peeled
before cooking some of the sweetness escapes into the cooking water.

If it is necessary to peel sweet potatoes before cooking, drop the pared
potatoes into cold salted water to keep from darkening. Cook as quickly as
possible. Sweet potatoes are delicious baked in their jackets and served
with salt and pepper and a lump of butter or margarine. Boiled sweet
potatoes may be mashed just like white potatoes. Sometimes the large tubers
contain a certain amount of fibrous stringy material; for this reason it is
best to put the cooked sweet potatoes through the ricer, thus removing the
fiber, rather than mashing with a potato masher.

Cold mashed sweet potatoes may be used as a substitute for pumpkin or
squash in pies and puddings.

To boil sweet potatoes, scrub them thoroughly and place in a kettle of
boiling salted water. Cover the pot and boil until the potatoes are tender.
Drain off the water, dry the potatoes by shaking the pan for a moment over
the stove, and then pull off the skins. The potatoes are now ready for
preparation in many ways.

Mash boiled sweet potatoes, season with salt and pepper and beat in a
little hot milk until the potatoes are smooth and fluffy. For variety,
shape the mashed potatoes into small nests and brown in the oven. For still
further variety, use orange juice in place of milk, and grate a little
orange rind into the potatoes. For a special occasion, try sherry instead
of other liquid.

To bake sweet potatoes, scrub them thoroughly and dry the skins. Bake in a
hot oven (435° F.) until tender, 35 to 60 minutes, depending on the size.
When they are about half done, prick the potatoes several times with a fork
to allow the steam to escape. If you like the skins soft, rub the potatoes
with a little fat before baking them.

From The Wise Encyclopedia of Cookery, 1971.
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Bengali Sweet Potatoes

750 g sweet potatoes (1 1/2 lb, peeled and chopped)
4 tablespoons coconut oil
2 teaspoons panch phoron
2 - 4 garlic cloves (sliced)
1 onion (large sliced)
1 tablespoon coriander leaves (finely chopped)

1. Boil sweet potatoes until soft.
2. Heat a wok, add the oil and stir fry the panch phoran for 1 minute and 
   then add the garlic and stir fry for another minute.
3. Now add the onion and stir fry for 5 minutes.
4. Add the sweet potatoes and coriander and stir fry until all the 
   ingredients are well blended and heated through.
5. Season with salt if desired and serve immediately.

If panch phoran is unavailable, replace the 2 t. in this recipe with:
  1/2 t. white cumin seeds
  1/2 t. fennel seeds
  1/2 t. fenugreek seeds
  1/2 t. black mustard seeds
  1/2 t. black onion seeds (kalonji).

By I'm Pat. From: Food.com
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Silver Dollar Sweet Potatoes

2 tablespoons paleo oil 
2 teaspoons apple pie spice or ground cinnamon or dried, powdered rosemary
4 large or 6 medium sweet potatoes or yams (2 to 2 1/2 pounds):
    Jersey sweets, white sweet potatoes, beauregard,
    or Japanese sweet potatoes, or red garnet or jewel yams
1/2 teaspoon finely ground, unrefined sea salt, optional

Preheat oven to 400° F. Measure out the fat or oil and the spice and set 
aside.

Rinse and scrub sweet potatoes with bristle brush. Pat dry. Remove rough 
sections and any soft or black spots. Peel if desired. Cut into 1/3-inch 
thick rounds with sturdy vegetable or chef knife or use a mandoline for 
potato chip-like texture. Cut into 1/2-inch thick rounds for softer, French 
fry-like texture. For a crunchier texture, slice the sweet potatoes as thin 
as you can with a mandoline or food processor fitted with the 1/4-inch 
slicing blade.

Place the sweet potato slices in a large bowl and toss with the fat or oil 
to coat well. Sprinkle on the spice and optional sea salt and toss to coat. 
Arrange vegetable slices one layer deep on 2 to 3 large, liberally greased 
cookie sheets or shallow baking pans. (For easy cleanup, line them with 
unbleached parchment paper.)

Bake for about 20 minutes minutes. Flip the vegetables with a metal spatula 
if desired, and bake for another 15 to 20 minutes or until tender and 
lightly browned. For crisper slices, raise the heat to 450°F during the 
last 10 minutes of cooking. Serve while warm.   

Refrigerate leftovers and use within 3 days, reheating them in an oven or 
toaster oven for about 10 minutes.

Variations: Roasted Sweet Potato Fries: Cut the sweet potatoes into french 
fry like sticks and prepare as directed above; turn them over after 25 
minutes of cooking.

Prep: 30 minutes   Cooking: 45 minutes    Yield: 6 servings

Source: The Garden Of Eating: A Produce Dominated Diet & Cookbook by Rachel
        Albert and Don Matesz
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Sweet Potato Fries

olive oil, to coat
6 large sweet potatoes, peeled and cut into steak fries
2 teaspoons salt
garlic powder
cinnamon

1. Preheat oven to 425 degrees.
2. Put cut fries into large ziploc bag with olive oil, put in salt, garlic
   and cinnamon and shake to coat.
3. Place fries onto baking sheet leaving space between fries.
4. Put in oven for 10 minutes and then flip them over.
5. Place back in for 10 more minutes.
6. They should be soft on the inside and browned on the outside.
7. Let cool for 5 minutes.

From: Food.com
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Baked Sweet Potato Fries

Sweet potatoes. I'd plan on at least one per person.
Olive oil. A couple of tablespoons or so.
Salt, pepper and spices. Amy suggested cumin, but I much prefer cayenne 
 pepper, paprika or curry powder. Garlic is great as well. It's up to you.

Preheat the oven to 450 degrees F. Peel the sweet potatoes and cut them
into fry-shaped pieces (see photos). Try to cut them into similarly sized
pieces so the fries will bake evenly.

Toss the uncooked fries into a mixing bowl or a plastic bag, or just onto
your baking sheet. Pour in a few tablespoons of olive oil, enough to
lightly coat the fries. Season with salt, pepper, and spices. Mix/shake to
distribute evenly.

Pour the fries onto a non-stick baking sheet or a baking sheet covered with
parchment paper (aluminum foil produces mixed results). Arrange the fries
in a single layer. It is very important to keep them in a single layer,
otherwise they will never crisp up. It's best to give each fry a bit of
room on the baking sheet.

Bake for 15 minutes, then flip the fries so they can cook on all sides. I
find the easiest way to flip them is with a metal spatula. Section by
section, scoop up about ten fries and flip them with a quick turn of the
wrist.

Bake for 10 to 15 more minutes, until the fries are crispy. You'll know
they're done when the surface of the fries change from shiny orange to a
more matte, puffed up texture. It's essential to bake them long enough,
otherwise they won't be crispy. Don't worry if the edges are a little bit
brown, they will taste more caramelized than burnt.

From: Cookie and Kate
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Baked Sweet Potato Fries

A few large sweet potatoes
olive oil
crushed rosemary
fresh thyme, chopped
garlic powder
sea salt

Preheat the oven to 375 degrees. Place a cooling rack on a baking sheet
(you will need about 1 set up per large potato).

Wash and dry the potatoes and then, using a mandolin, slice them between
1/4 and 1/8 inch thick.

In two separate batches, toss them with a bit of olive oil (I don't
measure, I just drizzle it, toss and add more if need be), toss well and
then sprinkle with rosemary, thyme, garlic powder and salt.

Place the potato slices, in a single layer on the cooling rack. Bake for
20-30 minutes depending on how 'done' and/or crispy you want the 'fries'.

From: Savoring the Thyme
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Roasted Sweet Potatoes

Sweet potatoes
Olive oil, and pepper

Wash sweet potatoes. Poke them with a fork in several places. Place on a
cookie sheet or roasting pan. Cook in a 400 degree oven for about an hour,
until knife pierces sweet potatoes easily. Cut open, drizzle with oil and
pepper.

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Marinated Sweet Potatoes and Broccoli

This recipe is NOT GRAP because it contains fruit vinegars. I have used the
dressing on broccoli alone, or broccoli with baby carrots. I have made the
dressing using a strained puree of lemon juice, umbeohi vinegar and
raspberries. And I have made it following the original recipe exactly,
which is my favorite.

From Moosewood Cookbook, Mollie Katzen
(paleo substitutions mine)

3 medium-sized sweet potatoes or yams (or 2 lbs. baby carrots)

Marinade:
1/2 cup walnut oil (or olive oil)
1 large clove gralic, minced
3 Tbs. lemon juice
2 Tbs. raspberry or red wine vinegar (or umbeoshi vinegar)
1.5 tsp. salt
1 Tbs. dry mustard
1 Tbs. honey
freshly ground black pepper

1 large bunch broccoli, cut into small spears

Optional garnish: thin slices of green apple
                  chopped toasted pecans

1) Peel the sweet potatoes, cut them into halves or quarters, then into 
thin slices. Steam until tender. (Steam baby carrots if substituting) 
Meanwhile, prepare the marinade.

2) Combine the marinade ingredients in a medium-large bowl. As soon as the
orange vegetable is tender, add them, still hot, to the marinade. Mix
gently.

3) Steam the broccoli until bright green and just tender. Rinse under cold
running water and drain completely. Lay the broccoli spears carefully on 
top of the salad. Cover tightly and marinate for several hours.

4) Within 15 minutes of serving, mix in the broccoli from the top. Serve
garnished with thin slices of green apple and chopped, toasted pecans.

This recipe is great with a spicy chicken (creole or jamaican)!

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Jan. 2001
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Moroccan Sweet-Potato Raisin Salad

4        Sweet Potatoes; Washed, peeled and cut into 1/4" cubes
2 tsp    Salt
1/2 tsp  Fresh Ginger, grated
1 tsp    Ground Cinnamon
1/4 tsp  Nutmeg
1/8 tsp  Ground Cloves
1/2 tsp  Chili Powder (optional)
1/2      Lemon, juiced
1/2 tsp  Lemon Zest
1/4 cup  Raisins
1 Tbsp   Olive Oil

Prepare sweet potatoes by washing well and cubing. Place potatoes in a
medium saucepan. Cover potatoes with water, about three cups or more if
needed; add 1 1/2 teaspoons salt. Bring to a boil, reduce heat, and simmer
until potatoes are just tender and water is reduced by more than half. Add
ginger, cinnamon, nutmeg, cloves, chili powder, lemon juice, lemon zest,
raisins and olive oil to boiling water. Stir well and allow liquid to
thicken. Pour mixture into a serving bowl and serve hot.

Adapted from a MelindaWinner contribution to BetterRecipes.
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Taro

Mashed Taro

A few taroes (also called cocoyam), washed, peeled, and cut into 
  serving-sized pieces.
salt and black pepper to taste 

Bring salted water to the boil in a saucepan.
Add all the taro pieces and cook untill tender.
Drain water from pan, and mash the taroes. 

From: Recipes Wiki
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Taro Curry

250 grm Taro (Chembu)
20 Shallot
8 Green Chilli (optional)
1 piece Ginger
Salt, Water - As required
1 tablespoon Coconut Oil
1 stem Curry Leaves

Peel the chembu, wash and cut into small pieces.

Grind ginger, green chilli, shallot. Boil the Chembu with water and smash 
it.

Add the grinded ingredients, curry leaves, salt and enough water and let it
boil.

Pour coconut oil and remove from fire.

by Mrs Annamma Philippose. From: NewKerala.com
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Arbi Masala (Taro Root)

1.5 lbs Arbi whole, fresh
1/2 Onion, sliced
1/2 tbsp Fresh chopped Garlic
1/2 tbsp Fresh chopped Ginger
1 Tomatoes, chopped finely (or use canned pumpkin/butternut)
4 tbsp Olive oil
1 tsp Cumin seeds
1 tsp Mustard Seeds
1 tsp Carom Seeds (Ajwain)
1/4 tsp Asafoetida (Hing) powder [watch for additives in powder form]
1/2 tsp Turmeric powder
1 tsp Red chili powder (optional)
1 tbsp Coriander powder
1/2 tsp Garam masala powder
Salt as per taste

Peel the Arbi root and cut in long slices. Wash the slices and dry it
thoroughly with the kitchen towel.

In a pan, heat 2 tbsp oil. Add sliced Arbi and shallow fry it, when its
half done take it out of oil, press the slices and again fry it till it
turns light golden. This way it will be really crunchy for long. Keep fried
Arbi aside.

In the same pan heat 1 tbsp oil again. Add cumin seeds, mustard seeds,
carom seeds and asafoetida powder. When it crackles, add sliced onions to
it. Sauté for 4 minutes and add chopped garlic, ginger and fry for another
minute. Then add chopped tomatoes, mix well and cover the pan with the lid.
Turn the heat to medium-low for 5 minutes.

Add fried Arbi to the pan and add all dry spices (turmeric powder, red
chili powder, coriander powder, garam masala powder and salt).

Mix everything and again half-covered, keep on the medium heat for 3-4 
minutes.

From: Zimbio
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Poi

2 quarts plus 1 1/4 cups water, divided
1 1/2 pounds taro root, unpeeled

Bring 2 quarts water to a boil in a medium saucepan. Add taro; cook 40
minutes or until tender. Drain; cool 15 minutes. Peel; discard skin.
Roughly chop taro. Place taro and 1 cup water in a blender; process until
smooth. Add remaining 1/4 cup water, 1 tablespoon at a time, until desired
consistency.

Lorrie Hulston Corvin, Cooking Light, March 2005. From: MyRecipes
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Poi Maoli (Taro Poi)

2 1/2 lbs cooked taro root
2 1/2 cups water

1. Peel the cooked taro and cut into 1-inch cubes.
2. Grind the taro in a meat grinder, place the ground taro in a calabash
   (wooden bowl) and use a poi pounder to mash the taro.
3. Wet your other hand, slip it under the taro and turn the pounded taro
   over so that it will not stick to the calabash.
4. Continue to mash and turn the pounded taro over each time.
5. Wet the poi pounder from time to time so it does not stick and keep
   working at it until it is smooth and thick.
6. Poi which has not been mixed with water may be kept at room temperature
   for several days by keeping it in the calabash and covering it with a
   damp cloth.
7. If the poi is kept in a refrigerator it should be mixed with water
   before storing.
8. To mix: Add a little water and stir round and round with the hand until
   all the water is absorbed.
9. Keep adding water a little at a time until poi is the consistency as
   thick or as thin as you like to eat it.
10. Store in a cool place or serve immediately.
11. Or let it stand 2 to 3 days for a sour flavor.

From: Food.com
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Tomatoes

Tomatoes Stuffed With Tuna

2 tomatoes, 340gm Beefsteak
200 g tuna, in olive oil, thoroughly drained
1 tablespoon capers, drained and rinsed well
1 stalk celery, with leaves, thinly sliced and diced. Appox 1/2 cup
1 tablespoon parsley, finely chopped
2 tablespoons basil, hand ripped into small pieces, about 4 large leaves
1/4 cup mayonnaise, light
2 tablespoons lemon juice
salt and pepper

Wash tomatoes and cut off tops, scoop out the pulp and seeds.

Sprinkle the insides lightly with salt and turn upside down on a board.
Chop up the pulp.

In a medium bowl, add the tomato pulp, tuna, capers, celery, parsley and
basil. Mix well, making sure to break up the tuna chunks.

Add the mayonaise and lemon juice and mix well.

Add salt and pepper to taste, if desired.

Fill the tomato cavities with the tuna mixture and refrigerate about one
hour before serving.

Comments:
- The only thing I did different was add a bit of dill to it.
- I left out the capers because I don't care for them and used chervil
  instead of the parsley and it tasted great! Should have drained my tuna a
  little better than I did.

By Kiwi Kathy. From: Food.com
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Oven-Roasted Tomatoes

A bunch of tomatoes, any variety
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
a bunch of garlic cloves

Preheat oven to 325F.

Cut your tomatoes. If you're using small romas, just cut them in half.
Anything larger, quarter them. Half grape tomatoes. Place tomatoes in a
large bowl. Drizzle with olive oil (enough to coat everything) and sprinkle
with salt and pepper. Lightly toss together, coating everything.

Arrange tomatoes in a single layer, skins down, on a cookie sheet lined
with foil or parchment paper. Mince garlic and sprinkle over tomatoes being
careful to let most of it drop directly on the tomatoes . Optionally, you
can also put whole cloves still in the skin right on the pan, but I
definitely prefer it minced on top. Give it one more generous drizzle of
olive oil.

Place in oven and cook for 2 1/2-3 hours, depending on the size of your
tomatoes. It usually takes about 3 for romas that are halved. If you
quarter them, they'll get done a little faster. You'll want to just keep an
eye on them after about 2 -2 1/2 hours. Your house will smell like heaven.
Just take a peek through the window. You'll see the juices have dried up
and some of the tomatoes will start to get dark around the edges.

From: Our Best Bites
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Roasted Tomatoes

3 pounds ripe plum tomatoes (about 15)
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh thyme
3 garlic cloves, finely chopped

Position a rack in the middle of the oven and preheat the oven to 375
degrees. Stem the tomatoes and slice them in half lengthwise. Gently
squeeze out the seeds or scoop them out with a spoon.

Lay the tomatoes, cut side up, in a single layer on a baking sheet lined
with parchment paper. Drizzle with the olive oil and sprinkle with the
thyme and garlic. Roast for 40 minutes. Increase the oven temperature to
400 degrees and roast the tomatoes until caramelized, about 20 minutes
more.

Turn off the oven and leave the tomatoes inside for 10 minutes, then remove
to a rack and let cool completely. Peel if desired. The tomatoes will keep
for up to 5 days in the refrigerator or store in the freezer.

From: Every Day with Rachel Ray: August 2006
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Oven-Roasted Whole Tomatoes

Whole, ripe beefsteak tomatoes
Olive oil
Coarse salt (sea salt or kosher salt)
Freshly ground pepper

This is a very flexible recipe. Stop the cooking whenever the tomatoes look
like something you want to eat. Roasted a shorter time, the custardy
tomatoes make an excellent side, served either warm or at room temperature.
Let them go a little longer, and they'll get drier and be great for eating
atop foods.

Heat the oven to 325°F. Slice the tops off the tomatoes, exposing the seed
cavities. Holding a tomato over a bowl, gently squeeze it to release the
juice and seeds. Use your fingers to completely clean out the cavities.
Save the juice for another use.

Set the emptied tomatoes upright in a shallow baking dish. Over each
tomato, drizzle about 1 tsp. of olive oil, sprinkle with salt, and grind
some pepper. Bake until the tomatoes are soft and collapsed.

Note: If you want, sprinkle minced garlic or chopped herbs into the tomato
cavities before roasting.

Recipe by Ruth Lively. From: Vegetable Gardener: April 2001, issue #32
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Italian Stewed Tomatoes

24 large tomatoes - peeled, seeded and chopped
1 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 teaspoons dried basil
1 teaspoon honey

In a large saucepan over medium heat, combine tomatoes, celery, onion, bell
pepper, basil and honey. Cover and cook for 10 minutes, stirring 
occasionally to prevent sticking.

Adapted from: AllRecipes
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Scott Conant's Stewed Baby Tomatoes

2 tbsp extra virgin olive oil
1 tbsp garlic, sliced thin
1 quart mixed cherry tomatoes, halved
1 tsp oregano, chopped
1 cup tomato sauce
Salt
1 tbsp basil leaves, chiffonade

In a sauté pan, heat oil slightly. Add garlic slices and sauté for 30
seconds. There should be no color on the garlic.

Add cherry tomatoes and oregano to the pan and continue to sauté. Season
with a little salt.

Cherry tomatoes will release their juices. Continue cooking until fairly
dry.

Add tomato sauce and reduce any residual liquid.

Add basil and mix to incorporate.

The sauce should be chunky, fresh looking, and not too thin.

Adjust seasoning.

From: ABC News: Good Morning America
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Marinated Tomatoes

5 large ripe tomatoes
1/4 cup olive oil
1 1/2 Tbsp lemon juice
1/2 clove garlic, minced
1/2 tsp oregano
1/8 tsp pepper
chopped parsley

Peel tomatoes and cut into thick slices. Combine remaining ingredients and
pour over tomatoes. Chill thoroughly, stirring once or twice. Garnish with
parsley.

From Cynthia A. Morgan in The Great Tomato Cookbook
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Turnips

Spicy Turnips (Masala Shalgam)

Style: North Indian Vegetarian (Punjabi)

500 grams (about 20 oz.) turnips peeled chopped and washed
2 large onions chopped
2 tomatoes chopped (or half can pumpkin/butternut squash plus water)
1 teaspoon each of grated garlic and ginger
2 green chillies chopped (optional)
1 teaspoon each of cumin powder and coriander powder
1/2 teaspoon turmeric powder
1 cup water
2 tablespoons ghee / oil
salt to taste
finely chopped coriander leaves to garnish.

Heat the ghee / oil in a pressure cooker till it is medium hot. Add the
chopped green chillies, grated ginger and garlic. Fry briefly. Add the
chopped onions and saute on medium heat for 3 minutes or till the onions
are lightly browned.

Now, add the chopped tomatoes, salt, and the turmeric, cumin and coriander
powders. Stir fry on medium / low heat for 3  minutes or till the fat
leaves the sides of the cooker.

Add the chopped turnips and mix. Add the water and stir well. Close the
cooker and bring to maximum pressure on high heat. Now, reduce the heat and
cook on low level for about 15  minutes. Open the cooker after all the
steam has escaped. Very lightly mash the cooked turnips. Keep on the flame
for a few minutes to dry out excess water if any.

Garnish with finely chopped coriander leaves.

NOTE: A heavy bottomed vessel could be used in place of the pressure
cooker. The quantity of water may be more than doubled and accordingly, the
entire cooking process would take a longer time.

From: Syvum
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Turnip Poriyal (Turnip Stir Fry)

You could also make carrot poriyal, beetroot poriyal, white radish (daikon)
poriyal, rutabaga poriyal, Jicama Poriyal or any other root vegetable 
poriyal using the same recipe.

1 lb Turnip (grated)
1/2 Onion (finely chopped/grated)
1 Garlic (minced)
2 tblsp Coconut (grated)
1/4 tsp Mustard
2 Dry red chili (optional)
4 Curry leaves
Salt to taste
1 Tblsp Oil

Heat oil in a pan and splutter mustard, dry red chili, and curry leaves.

Saute the onions and garlic for a while.

Add the grated turnip and salt. Cook for about 5 minutes spinkling a few 
drops of water if needed.

Finally add the fresh grated coconut, mix it with the turnip and switch 
off.
 
Microwave Method: Add the grated turnip, onions, garlic, grated coconut and
salt in a microwave safe bowl and micro cook for 5 minutes in full power. 
Toss everything once in between.

From: Simple Indian Recipes
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Dahlia

Turnips in Coconut and Mustard Seed Curry

This dish, a family favorite since childhood, is best enjoyed on sunny
winter afternoons when sweet, juicy turnips are in season. The mustard
seeds add a fresh aroma and pungent flavor. Cooking the turnips in coconut
milk adds a South Indian touch.

1/4 cup oil
1 tablespoon black mustard seeds
1 tablespoon finely chopped garlic
1 small red onion, finely chopped
1 fresh green chile pepper (such as serrano) seeded and minced (optional)
1 teaspoon ground cumin
1 tablespoon ground coriander
1 medium tomato, peeled, seeded, and finely chopped
1 pound tender turnips, peeled and cut into 1-inch pieces
1 cup unsweetened coconut milk
1/2 teaspoon ground turmeric
1 teaspoon salt
1 cup water
1/4 cup chopped fresh dill, for garnish

Heat the oil in a heavy-bottom skillet over medium heat. Add the mustard
seeds and cook until crackling, about 2 minutes. Add the garlic, onion, and
green chile and cook until onion turns golden brown, 4 to 5 minutes. Stir
in the cumin, coriander, and tomato and cook, 5 to 7 minutes. Add the
turnips, coconut milk, turmeric, and salt and mix until all the ingredients
are well combined. Add water and cook, stirring occasionally, until the
turnips are cooked, 15 to 20 minutes. Increase the heat to high and cook
until any remaining water is evaporated, about 3 minutes.

Serve hot, garnished with dill.

From: Flavor First: An Indian Chef's Culinary Journey by Vikas Khanna
Via: The Splendid Table: The show for people who love to eat
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Spiced Turnips

4 tablespoon oil
1 teaspoon ground cumin
2 cloves garlic, sliced lengthways
2 dried chillies (optional)
1 teaspoon fenugreek seeds
6 curry leaves
6 small young turnips
1 pinch of turmeric
1 teaspoon salt

Heat the oil in a heavy-based saucepan with a tight-fitting lid. When the
oil is hot, remove the pan from the heat and add the cumin, garlic,
chillies, fenugreek seeds and curry leaves. Allow to cool for 2-3 minutes.

Peel and halve the turnips, then cut them into very fine slices. Season
these slices with a pinch of turmeric and the salt, then add the turnips to
the spices. Cook, covered for 5-10 minutes, making sure that the vegetables
do not stick to the bottom of the pan. Keep the pan covered and leave over
a very low heat for a few minutes. No water is needed to tenderise the
turnips. Serve hot.

Source: The Best of Indian Cookery by Zuju Shareef.
Posted to EAT-L Digest 29 Dec 96 by Imran C.
Found at: India Snacks: A taste of India and more
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Watermelon

Watermelon Curry

A specialty of the Indian state of Rajasthan, this delicious curry plays
the sweet, juicy flesh of the watermelon against a complex background of
chiles and spices. For a thicker curry, remove half of the cooked
watermelon pieces, blend them to a pulpy consistency, and stir them back
into the curry. This recipe is based on one that appears in 660 Curries by
Raghavan Iyer (Workman, 2008).

1  3-lb. piece seedless watermelon, rind left on
2 tbsp. oil
1/2 tsp. ajwain [At Amazon]
1/2 tsp. cumin seeds
1/2 tsp. nigella seeds (black onion seeds)
2 dried chiles de árbol, stemmed (optional) [At Amazon]
4 cloves garlic, finely chopped
1 tsp. kosher salt
1/4 tsp. turmeric
2 tsp. chopped fresh cilantro, to garnish

Trim and discard the thin, dark green skin of the watermelon rind with a
knife, leaving the inner, whitish-green rind intact. Separate the rind from
the red flesh with the knife and cut both rind and flesh into 1" pieces.
Set aside in separate bowls.

In a 2-quart saucepan, heat oil over medium-high heat. Add ajwain, cumin,
nigella seeds, and chiles and cook, swirling the pan, until spices are
toasted and fragrant, 2-3 minutes. Add garlic and cook, stirring, until
golden brown, about 30 seconds. Add watermelon rind, salt, and turmeric and
cook, stirring occasionally, until rind is lightly browned and liquid has
almost evaporated, about 7 minutes.

Pour 1 cup water into pan, cover, and reduce heat to medium-low. Simmer
curry, stirring occasionally, until the rind pieces are tender, about 10
minutes. Uncover saucepan, add the red flesh, and stir to combine. Raise
the heat to medium-high and boil, stirring occasionally, until the flesh
softens slightly and the flavors come together, about 5 minutes. Transfer
curry to a serving platter and sprinkle with the cilantro. Serves 6.

From: Saveur: Savor a World of Authentic Cuisine
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André Baranowski

Rajastani Watermelon Curry

Something me and my wife found in an Indian cookery book last summer. Best
with whole meat I guess, and NOT with Lindström-burgers. Make the whole
batch - you'll want it - this stuff is addictive!

1/2 watermelon
3 tsp cayenne pepper powder
2 tsp pressed garlic
1 tsp coriander seed powder
1/2 tsp curcuma powder
4 tbsp oil
1/2 tsp cumin powder
1/2-1 dl lime juice (to taste)

Cut watermelon in thick slices and remove seeds. Strain "seed-slush" and
mix with some of the softer parts of the melon in a blender. Make 3-4 dl of
this juice, mix with all ingredients from cayenne to curcuma. Cut the rest
of the melon into 1 1/2 inch/4 cm cubes.

Heat oil in pan and fry cumin-powder for 20 secs. Add spiced melon-juice,
simmer for 5 mins. Add 1/2 dl limejuice (or lemon), boil for 1 min, then
lower the heat, add melon cubes and blanch them for 3 mins, all the while
gently shaking the pan.

Add rest of limejuice to taste. Serve at any temperature between "hot from
the stove" to "refridgerator ice-cold". Yummy!!! (serves 8)

By Erik Fridén. Posted to the PaleoRecipe Mailing List, June 2003
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Yams

Yam Discussion From The Wise Encyclopedia

A tuber of African origin, allied to the sweet potato, but with moist
texture and high sugar content, and a whitish to reddish color skin and
greenish-yellow to reddish or orange tint flesh. There is a wide variation
in shape. The yam closely resembles the sweet potato, but grows much
larger; it is the tuberous root of a different plant.

From The Wise Encyclopedia of Cookery, 1971.
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Yams

Wash the yams and pat dry. Put on a cookie sheet in a pre-heated 425 degree
oven until the yam is soft, usually about 30 minutes; depending on their
size. Peel it then and they are ready to eat either warm or cold, with oil
or not. This is my favorite way of cooking it.
When making either chicken or vegetable soup: peel them, cut them into
cubes, and add to the soup.

From: C. M. D'Orazio on PaleoFood list
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How to cook a yam

In the US the most common way is probably to bake it in the oven at 350 F.,
either in aluminum wrap or uncovered.

Another good way is to slice it thin (raw), and saute it with green onions
and garlic, in olive oil.

From: Buji Kern on the PaleoFood list. Posted 17 Feb 1999.
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Yams

Bake the yams or make yam fries in the oven.

Oven @ 400. Bake 15 min and then turn and bake for 15 min more depending on
the thickness. Bake in olive oil or coconut oil or animal fat on a cookie
sheet.

From: Susan Carmack on PaleoFood list. Posted 18 Feb 1999.
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Yam Sundae

Take a yam, preferably garnet (the darker red variety). Bake in a 350
degree oven for a couple of hours or so, until the meat has visibly
shrunken from the skin. The juices will have somewhat caramelized. Let
cool at least enough to handle. Slit skin open and scoop out a
reasonable serving into a cup or small bowl. Top with two or three
tablespoons of crushed, shelled walnuts and an equal amount of maple
syrup. Nuke for 40-50 seconds to heat all together. A light grating of
sweet spice such as allspice, nutmeg and or cloves is optional.

From: Katie Bretsch on PaleoFood list. Posted 20 Feb 1999.
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Nigerian Fried Yam

It is fried in such a way that the outside of the chips is crunchy while 
the inside is moist. It is mostly used as a breakfast meal with fried egg,
egg omelette, tomato stew, or vegetable sauce.

White Yam - As much as you can eat.
Oil
Salt to taste

1. Peel and cut the yam tuber into 1 inch cylindrical discs. Make several 
cuts across the discs to get large chips. Wash the yam chips and place in a
bowl.

2. Add a little salt and toss the contents to distribute the salt.

3. If you are using a deep fryer, pour enough vegetable oil into the fryer 
as per the instructions manual and preheat the oil to 170°C [340F]. You can
also use a pot to fry the yam chips. It is preferable to use a pot rather 
than a frying pan for this fried yam recipe because pots provide more depth
for the frying process.

4. When the oil is heated, add a few yam chips, leaving enough room for 
flipping the chips.

5. Stir the chips till they have turned golden.

6. Remove the chips and place in paper towels to absorb the oil.

7. Fry the rest of the chips following steps 4 through 6.

Serve with fried egg, egg omelette, tomato stew or vegetable sauce.

From: AllNigerianRecipes.com: Your Free Guide to Cooking Nigerian Food
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All Nigerian Recipes

Nigerian Boiled Yam

It is prepared without any added ingredients thereby leaving you with a 
wide range of sauces and stews to eat it with.

Boiled yam can be eaten with Tomato Stew, Vegetable Sauce, Pepper Sauce, 
fried egg or egg omelette.

White Yam - As much as you can eat.
Salt to taste (Optional)

1. Cut the yam tuber into 1 inch slices.

2. Peel and cut the slices into half moons. You can leave it circular if 
you want. This does not make a difference to the recipe at all.

3. Wash the slices, place in a pot and pour water to cover the contents.

4. Boil till the yam is soft. This is when you can easily drive a fork into
the slices without resistance.

5. Add salt and leave to cook for about 2 minutes. This is so that the salt
will seep into the yam slices.

6. Turn off the heat and drain the water.

From: AllNigerianRecipes.com: Your Free Guide to Cooking Nigerian Food
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Asaro (Yam Porridge)

Asaro, also known as Ebe (pronounced eh-beh) is a Nigerian dish native to 
the Yorubas.

1 m tuber of yam
1 large red bell pepper
1 m red onion
2 cloves garlic
Ginger (same size as 2 garlic cloves)
3 plum tomatoes (or 1 medium/large regular tomato)
3 scotch bonnet peppers
Handful kpanla or stock fish (boil to soften)
1 tbsp Adobo seasoning
1 tsbp Curry powder
1/2 tsp salt [was 2 Knorr cubes]
2 bay leaves
3-4 cups water
1/2 cup Coconut oil
1/2 cup Palm oil

1. Rinse tuber of yam to rid it of dirt, sand etc. Cut into thick rounds.

2. Peel off outer skin.

3. Cut out any dark areas in the yam (like the areas above the knife in
above pic: use tip of knife to do this). Cut each round into cubes (first
cut in half, then cut each half into another half etc). Add cold water to a
large bowl and rinse yam cubes. Drain and add more clean, cold water. Add
cubed yam into cold water (to prevent yam from changing color).

4. Set aside for a few minutes (I refrigerated it).

5. Heat pot over medium heat. Cut and blend red bell peppers, onion,
tomatoes, scotch bonnet peppers, garlic and ginger. Add 3-4 cups water to
blended mix. Add coconut and palm oils to pot. Add blended peppers etc.
Cover and let boil over medium heat for 10 minutes.

6. Add seasonings (salt, curry, adobo, bay leaves). Stir, let boil for 5
minutes still over medium heat. Add cubed yam (careful, so pepper doesn't
splash; reduce heat if necessary). Drain kpanla (if soaked in water) and
add to boiling pepper.

(If you reduced heat, turn it back up to medium.)

7. Stir and let cook for 20-25 minutes or till yam is fork tender. Once
soft, use a potato masher to mash, back of a serving spoon or a fork. *Mash
and stir - I like some yam chunks, so I didn't mash everything*

8. Turn off heat.

Serve while hot with meat of your choice.

Adapted from: AvartsyCooking
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Pounded Yam Recipe (using Yam Flour)

Pounded yam flour - about 600grams
4 cups of water

Bring water to boil in a cooking pot. Once boiling, sprinkle pounded yam 
flour into the boiling water, and stir the ensuing dough until your desired
texture is obtained.

Sprinkle about a quarter cup of water on the dough, and cover the pot in 
low heat and allow dough to simmer. Need dough thoroughly with the wooden 
spatula to desired smoothness.

Serve with vegetable and fish or meat stew (egusi or ogbono or edikaekon, 
or banga soup).

The pounded yam recipe presented here is how it is commonly done with ready
made pounded yam flour. If you prefer the pounded yam to come out soft, 
just add water piece-meal and stir. 

From: African Foods: The Home of African Foods in the UK
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Pounded Yam

1 medium size tuber of yam
5 cups water

Cut yam into round circles, peel off skin of yam and cut into into four 
parts.

Wash in cold to lukewarm water and put the washed yam in a large pot and 
add enough water to cover the yam and cook until the yam is very soft.

Drain and pound smooth in a mortar with pestle, or put in food processor or
yam pounder one piece at a time until it forms a soft dough of pounded yam.

Alternatively, use motar and pestle. Add the pieces of yam gradually and 
pound into a smooth paste. A few table spoons of hot water (one or two) may
be added to smoothen the paste.

Serve with any soup of your choice.

From: NigeriaGalleria.com
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Zucchini and Other Summer Squashes

Zucchini Fritters

1 cup zucchini, shredded (about 2 medium zucchini)
1/4 cup carrots, shredded
3 tbs. white onion, grated
1 tsp. garlic, minced
1 tsp. oregano
1/8 tsp. coarsely grounded Black Pepper
1 large egg, lightly beaten
1/3 cup ground nuts
1 tbsp olive oil
spray tahini sauce, optional

Stir zucchini, carrots, onion, garlic, oregano, and pepper until well
combined. Stir in egg and let sit, refrigerate for 10 to 15 minutes. If
pools of liquid form in the bowl strain the zucchini mixture through a fine
mesh sieve. Return to the bowl and stir in enough of the ground nuts, so
the mixture can be easily mounded in a tablespoon. It should be thick
enough to scoop, but still soft.

Lightly spray the bottom of a nonstick skillet with olive oil and heat
until water drops dance and sizzle when sprinkled. Add batter by rounded
tablespoons and flatten slightly. Cook until lightly browned on both sides,
spraying the pan with additional oil as needed. Take care when turning the
fritters as they are quite delicate. Repeat with remaining batter.

Serve hot with tahini sauce. Makes 12 2-inch fritters.

Adapted from: Tastebook: Cara Striegold
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Sweet'n Crunchy Zucchini Chips

1. Slice Zucchini into 1/4 inch "chips"
2. Dry the chips in a food dehydrator. (105  degrees recommended)
3. Eat the chips plain, dip into avocado or guacamole, or add to cold raw
soups or salads.
From: David Klein, www.living-foods.com/recipes/chips.html
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Chopped Zucchini Mexicano

Serve this hot and pretty salad on a bed of sprouts or as stuffing in a red
pepper. Use the highly flavored jalapeno, garlic and cilantro to taste.
Some jalapenos are devilishly hot, so be careful. This salad is intended to
be a side dish rather than an entree. It looks attractive on the plate and
its intense flavor works well as a condiment.

1 medium Zucchini, chopped
1/4 red onion, chopped
1/2 red pepper, chopped
1/2 - 1 jalapeno pepper, chopped (to taste)
1/4 cup chopped cilantro (or more, to taste)
1 small clove garlic, minced
Pinch ground coriander seed
Dash lemon juice

Toss together, adjust seasonings. Serves 3-4 as a side dish.

From: Nomi Shannon, www.living-foods.com/recipes/zuchmexicano.html
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Zucchini with Apples

1 1/2 pound small zucchini, thinly sliced
4 Tbsp olive oil (substituted for butter in original recipe)
1 medium onion, chopped
2 eating apples, chopped
2 fresh tomatoes, peeled and chopped
2 Tbsp fresh chopped parsley
pepper to taste

Set a small pan of water to boil. Drop the zucchini slices into the boiling
water for 30 seconds. Remove immediately and drain. Heat the oil in a fry
pan and sauté the onion until it is transparent. Add the apples and stir
well to coat. Add the tomatoes and the blanched zucchini. Stir well, then
add the parsley. Season this mixture, and leave it to cook, covered, over a
gentle heat for 5-10 minutes, until the zucchinis are soft. Serve hot.

From: Linda McCartney's Home Cooking
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Zucchini Curry (Zucchini Sabzi, Zucchini Kurma)

2 Zucchini
1 Onion (finely chopped)
2 Tomato (finely chopped or puréed) (or use canned pumpkin/butternut)
1 tblsp Ginger garlic paste
2 Green Chillies (finely chopped) (optional)
1 tsp Coriander
1 tsp cumin powder
1 tsp Chilli powder (or as needed) (optional)
1/4 tsp Turmeric powder
1/4 tsp Garam Masala
1/4 tsp Mustard seeds
1/2 tsp Cumin seeds
Cilantro for garnish
Salt as needed
2 tblsp Oil

1. Chop the zucchini into big chunks. Heat 1 tblsp of oil in a pan and
   shallow fry the pieces. Keep it aside.
2. Remove the zucchini pieces from the pan, add an additional tblsp of oil
   and splutter the mustard and cumin seeds.
3. Saute the onions with the green chillies for 10 minutes until they turn
   nice golden brown.
4. Add the ginger garlic paste and fry for a minute.
5. Add the tomato pieces/puree and let the mixture cook for atleast 10 
   minutes until the tomatoes are pulpy.
6. Add all the dry spice powders- chilli powder, coriander-cumin powder,
   turmeric powder, garam masala powder and salt.
7. Add the zucchini pieces and required water. Bring the gravy to a boil.
8. Simmer the gravy till oil floats on top. Check for seasoning and adjust
   if needed.
9. Finally, add finely chopped cilantro and switch off. Serve hot.
 
Tips and Variation
- You can also roast 3 tblsp of grated coconut, make a fine paste of it
  and add to the gravy. This gives nice thickness and taste to the curry.
  (Here is Ivygourd curry made in a similar way.)
- Another variation is to add 1/2 cup of coconut milk to the gravy at the
  end and just heat it through.
- You can also substitute zucchini with other vegetables like ivygourd
  (tindoora, kovakai).

Submitted by Dahlia to Simple Indian Recipes
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Indian Stuffed Zucchini With Coconut and Coriander

3 ounces freshly grated coconut (85g) or 3 ounces desiccated coconut (85g)
8 tablespoons chopped fresh coriander (cilantro)
1 fresh hot green chili pepper, finely chopped (optional)
1 teaspoon salt
1/8 teaspoon ground asafetida powder (optional)
6 medium zucchini (about 2 1/2lb or 1125g)
5 tablespoons vegetable oil
1/8 teaspoon fresh ground black pepper
2 tablespoons lemon juice
1/2 teaspoon honey

Combine the coconut, fresh coriander, green chilli, 3/4 tsp salt, and
asafetdia in a bowl. If you use desiccated coconut, add a little bit of
water to make a paste. Rub the mixture well with your hands.

Wash and trim the zucchinis. Cut them into 1 1/2-in (4-cm) -long chunks.
Sit the chunks on one of their cut ends and make two deep slits, like a
cross, going 1 in (2 1/2cm) down their lengths. The chunks will seem
quartered at the top but will remain whole at the bottom.

Now gently prize apart the cut sections and stuff with the coconut mixture.
I use a knife to do the stuffing.

Pour the oil as well as 4 fl oz (1 dl water into a large), 12-14 in
(30-35-cm frying pan). You can also use two smaller frying pans. Carefully
place all the zuchhinis, stuffed side down, in the pan. If there is any
stuffing left over, sprinkle that, as well as 1/4 tsp salt, the black
pepper, lemon juice, and honey on top. Bring to a simmer, cover tightly,
lower heat and simmer gently for about 5 to 6 minutes.

Using two spoons, turn the zucchini pieces over gently so their quartered,
stuffed sections are on top.

If cooking liquid has evaporated, add a little more hot water. Cover again
and cook another 7 to 10 minutes. The zucchinis should be cooked through
but retain some of their crispness. There should be no liquid left in the
frying pan.

Serve immediately.

By tigerduck. Found at Food.com
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Zucchini Thoran

1 Zucchini cut into small dices
1 small Chopped Onion
4 Chopped Green chillies (optional)
1 tsp Chopped Garlic
1/2 cup Grated coconut
1/2 tsp Turmeric powder
1 tsp Mustard Seeds
1/2 tsp Cumin Seeds
a few Curry leaves
Salt to taste
Oil as needed

Heat oil in a pan splutter mustard  and jeera seeds and fry onion and curry
leaves and saute until onion turn translucent.

Add garlic, green chillies, salt and turmeric powder and saute for a while.

Now add diced zucchini, cover and cook for 5 minutes, stirring 
occasionally.

Add the grated coconut, simmer for 3-4 minutes and turn off the heat.
Thoran is ready to be served.

Posted by blackpepper to Sulekha.com
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Zucchini Ki Bhaji - Stir-fried Zucchini

3 large zucchini
3 tbsps coconut flour or almond meal
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder (optional)
1 tsp cumin powder
1 tsp cumin seeds
1 tsp carom seeds (ajwain, bishop's weed)
3 tbsps coconut oil

Wash the zucchini thoroughly and pat dry. Now cut into quarters lengthwise
and then dice into 1" pieces.

Put the cut zucchini into a large mixing bowl. Add the coconut flour, 
turmeric, cumin and red chilli powders, salt to taste and mix well to coat 
all the zucchini pieces. Keep aside for later.

Heat the oil in a deep pan on a medium flame, till hot.

Add the cumin and ajwain seeds and cook till they stop spluttering. Now add
the zucchini and mix well.

Simmer the flame and cook till the coconut flour coating is cooked - it 
will look golden and give off a cooked aroma. Ideally the zucchini will 
also be cooked by this time.

Serve hot.

Adapted from: About.com: Indian Food
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2006 Petrina Verma Sarkar

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