Standing on the field with your pretty pompom...

I thought before food I would show you pictures of my babies, Hollie and Lillie. They are often by my side in the kitchen.

Miss. Hollie

 Miss. Lillie

Today I wish to entice you with a cold vegetable curry. As I have mentioned previously I adore curries and Indian flavors. I do believe this is my new favorite chilled vegetable salad. The flavor layers will pop in your mouth. There is an excellent combination of warm earthiness from the curry and bright freshness from the herbs. As with most of my recipes you may adjust the heat levels to your liking. If your local grocery does not have lemongrass, you should be able to find lemongrass paste in the produce section. Feel free to experiment with any vegetables of your choice; I went with mainly traditional Indian veg. This is one of those dishes that tastes better the next day, so I recommend preparing it the night before you are planning on serving and refrigerate overnight to allow the intense flavors to marry. This is a nice salad for a transition into fall with the warm notes that it carries. Grilled chicken or lamb with a simple Indian rub and basmati rice seasoned with coconut are excellent accompaniments. Enjoy!

Lemongrass Mango Curry

1 cup raw pumpkin seeds

1/4 teaspoon salt

1 tablespoon olive oil

1/2 bunch cilantro

1 cup basil leaves, plus handful for garnish

handful mint leaves, plus more for garnish

1 garlic clove - minced

1 mango diced

3 lemongrass stalks – chopped (if you cannot find fresh, paste will do)

2 tablespoons olive oil

1 inch piece ginger grated

1 jalapeno diced

1 teaspoon curry powder (use whatever heat level you like)

squeeze of honey

juice of one lime

sea salt to taste

1 large radish julienned

1 medium zucchini julienned

1-2 red, yellow or orange bell peppers julienned

1/2 cauliflower head - chopped into small, bite-size florets

Preheat oven to 375 F. Toss the pumpkin seeds with olive oil and salt and spread on a parchment paper covered baking sheet. Toast for 10 minutes until puffed up and golden.

Add half of the toasted pumpkin seeds into a food processor along with the cilantro, basil, mint and garlic. Process until well combined.

Meanwhile, combine the mango and lemongrass in a high-speed blender, blending until smooth. Strain and discard the solids.

Add the lemongrass-mango puree to the food processor, along with the ginger, jalapeno, curry powder, honey, lime juice and salt to taste. Process until well combined.

In a large mixing bowl combine the daikon radish, zucchini, bell pepper and cauliflower pieces. Add in the mango-curry sauce and reserved 1/2 portion of toasted pumpkin seeds. Toss well to combine. Garnish with basil and mint leaves and serve.

Until tomorrow...Peace.

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My tender heart tends to start to bleed...

It has been awhile since my last post, but life can become hectic. It has been pouring the rain and frequently storming here in St. Petersburg, FL, so I was reaching to prepare a warming dish. This is an excellent recipe for my vegan and vegetarian friends, vegetable curry with a vibrant sauce. My refrigerator seemed to be overflowing with veggies, so I chose to take an Indian approach. This is a flavorful curry sauce highlighted by cayenne, coconut milk, and lime juice. This was a wonderful balance of flavor, both robust and gentle. Be sure to include the toppings; fresh coriander, cashews, and a side of basmati rice as they are truly an enhancement.  I feel this would be a perfect meal for both hot and cool months.   

Curry Sauce

3 T Peanut or Canola Oil

6 Medium-Sized  Shallots, peeled and finely sliced

1 ½ t Chili Powder

2 ½ t Paprika

1 t Cayenne Pepper

1 t Black Pepper

¼ t Turmeric Powder

1 Cup of Water or Vegetable Stock

1 1/2 C Coconut Milk

1 Large Lime, juiced

Sea Salt, to taste

Roasted Vegetables


1 Small Cauliflower, cut into florets, blanched and drained

1 Large Yellow Onion, peeled and diced

3 Mixed Color Bell Peppers, diced

1 Zucchini, diced

1 Eggplant, diced

12 Okra, halved

1 ½ Peanut or Canola Oil

1 tsp Chili Flakes

Sea Salt

Method



Preheat the oven to 450˚F. In a large roasting pan, combine cauliflower, onion, peppers, zucchini, eggplant, okra, chili flakes, oil, and sea salt. Roast in the oven for about 20 to 25 minutes, or until all the veggies are fully cooked and golden in color. 


Meanwhile, prepare the curry sauce. Heat the oil in a heavy pot and set over medium high heat. When hot, put in the shallots. Cook until the shallots are light brown in color. Then add the chili powder, paprika, cayenne pepper, black pepper, and turmeric. Cook briefly until they are fragrant. 

Add the water, coconut milk and bring the curry sauce to a boil. Turn the heat to low and simmer for 15 to 20 minutes, stirring every now and then. Mix in the roasted vegetables, stir and cook briefly. Season the curry with sea salt and lime juice. Serve the curry warm with some roasted cashews, fresh coriander, and steamed Basmati rice.

Until tomorrow...Peace.

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You're the poet in my heart...

Indian cuisine consists of countless regional cuisines which date back thousands of years. It also varies from region to region, reflecting the varied demographics of the ethnically-diverse subcontinent. Hindu beliefs and culture have played an influential role in the evolution of Indian cuisine. However, cuisine across India also evolved as a result of the subcontinent's large-scale cultural interactions with the Mongols and the British, making it a unique blend of some various cuisines. The spice trade between India and Europe is often cited as the main catalyst for Europe's Age of Discovery. Indian cuisine has influenced cuisines across the world, especially those from Southeast Asia and the Caribbean. Today I present curry shrimp which is loaded with flavor and spice. The sauce's base consists of tomatoes, and an array spices. It is finished with a touch of cream, depending on the intensity of heat that is desired. Simple basmati rice is all that is needed to complete the dish.  

Curry Shrimp

1 lb peeled and deveined shrimp

1 14 oz can tomatoes

1 small onion diced

1 red chili diced

2 T fenugreek

2 cardamom pods, cracked

1 cinnamon stick

1 t coriander

1 t cumin

1 T turmeric

1 t cayenne

heavy cream

Saute onion, pepper, and feugreek until soft. Add additional spices and saute until fragrant 1-2 minutes. Add tomatoes and shrimp. Cover and cook until shrimp are pink, about 5 minutes (depending on the size of your shrimp). Finish with a dash of cream, or more if you would like to tone down the heat intensity.

Cook basmati rice according to package, add in 1 bay leaf while cooking.

 

 

 

Until tomorrow...Peace

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Never forget who you are, little star...

Tonight I danced in New Delhi. I asses that countless people are intimidated of Indian food, and believe that it is solely complied of pungent curry flavors. I am here to inform you otherwise. Indian food is vibrant, palatable, and complex. The cuisine is deeper than robust curries. They use an agglomeration of vegetables, rice and beans (items most people select). Today I prepared green lentils that are served over Basmati rice adjacent to Samosas. The lentils are sprinkled with fresh spinach and have a honeyed piquancy, but spicy undertone. The rice develops a hearty and satisfying dish. A samosa is a stuffed snack that is popular in India. It generally consists of a fried or baked triangular, semilunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils. The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably, although it is mostly triangular. Samosas are frequently served with chutney, generally as an appetizer. Mine consisted of potatoes, onions, peas, and many spices. I baked them in phyllo dough, the outcome was crisp and savory. I advocate you to undertake these recipes, and deposit all anxiety towards Indian cuisine, I suspect you will now be a converted fan of these delicious essences.





Baked Vegetable Samosas

½ lb phyllo pastry (about 16 to 18 sheets)

Canola oil for brushing pastry

3 medium sized potatoes

½ C frozen peas

1 onion, chopped

1 t ground cumin

1 t garam masala

1 t coriander powder

¼ t chili powder

3 T canola oil

Salt

Scrub potatoes and boil in lightly salted water for about 30 minutes or until potatoes are tender. Drain and allow potatoes to cool slightly before handling. Peel and dice potatoes into ¼ inch cubes.

Heat a large pan with oil. Add onions and fry till soft and translucent. Add cumin, garam masala, coriander powder, and chili powder.

Add frozen peas and cubed potatoes. Season with salt and stir to combine. Remove and allow filling to cool.

Place one sheet of phyllo pastry on a work surface. Brush lightly with oil. Fold into half lengthwise. Place 1½ to 2 tablespoons of filling at one corner. Fold a corner of pastry over filling to create a triangle. Continue folding until entire strip of pastry is used up and a triangular parcel is formed. Repeat until all filling is used up.

Place seam side down on a lightly oiled baking tray and brush the tops of pastry parcels lightly with oil. Bake in a 350°F oven for about 30 minutes or until golden brown. Remove and serve immediately

Serve with tomato or mango chutney and riata (I mixed 1 C Greek yogurt, cumin, onion, sriracha, salt and pepper). Mint chutney also goes very nicely with the samosas.

Green Lentils and Spinach

2 carrots diced

2 celery stalks diced

1 medium onion diced

2 garlic cloves grated

1 32oz box of chicken stock

3 C water

10 oz green lentils

1 inch ginger root grated

1 serrano pepper diced

1 14 oz can diced tomatoes

5 oz spinach

2 t cinnamon

1 t cardamom

1 t sweet paprika

1 t curry powder

salt and pepper to taste

Greek yogurt ( for garnish)

1 C uncooked basmati rice

Saute carrots, celery, onion, garlic, and serrano in olive oil over medium/high heat. Add cinnamon, cardamom, paprika, and curry cook until fragrant. Once veggies are tender add in stock, water, lentils, tomatoes, and ginger.

Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until lentils are tender. Once the lentils are cooked add spinach, cook until wilted down (a couple minutes).

Taste, and season with salt and pepper accordingly. Pulse with an immersion blender, or place in blender and puree until smooth. Serve the lentils over basmati rice (cook according to package directions) and a dollop of Greek yogurt. 

Until tomorrow...Peace.

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