Vegetable Korma

I hope everyone had a great weekend!  Did anyone else eat just a little too much Easter candy over the weekend?  I certainly did.  Despite having enough willpower to bypass all of the pastel-colored chocolates adorning the grocery store shelves over the last several weeks, I eventually succumbed at the last minute and scooped up two (yes, two!) Reese’s peanut butter eggs and a bag of Whoppers malted-milk eggs – all of which were eaten over the weekend.  Not only that but I spent Saturday night with some friends eating way too much pizza, chips and dip, and cheese and crackers while we watched the last Flyers game of the season and then the second Phillies game of the season.  This was definitely the worst hit my diet has taken over the last 2 months so I’m getting back on track – pronto! 

I wanted to make a vegetable dish that would last me most of the week so I pulled out this recipe for Vegetable Korma which I’ve been eager to make.  Potatoes, cauliflower, and edamame are cooked in a creamy but spicy coconut milk sauce and served over rice.  Cumin, cayenne pepper, turmeric and cinnamon make this is a flavorful dish that is satisfying enough without making you miss any meat (use vegetable broth instead of chicken broth to easily make this a vegetarian meal).  To make this even more healthy, I chose to eat this with cooked quinoa instead of rice but in all honesty, this dish would good eaten as-is without either.  It’s dishes like this which pack a flavor punch that help make it pretty easy to watch what you are eating.  Now all I have to do is steer myself to the produce section at the market and away from the clearance Easter candy!

The ingredients:

Sauté onion in butter over medium-high heat for 2 minutes.  Add in ginger and garlic and sauté for another 30 seconds, stirring constantly. Stir in tomato paste, cumin, cayenne, turmeric and cinnamon and sauté for 1 minute.

Stir in potato (and edamame if it is frozen; if it’s not frozen, wait to add in with the cauliflower).  Combine chicken broth, flour, and coconut milk and add to the pan.  Bring to a boil and reduce heat, simmering for 8 minutes.

Stir in 3 cups cauliflower, and simmer for 9 minutes or until the vegetables are tender. 

Serve over rice or quinoa if you like.

Additions:  None

Omissions:  None

Substitutions:

  • Quinoa

Overall Rating:  Like It

Source:  Cooking Light Magazine

Citrus Sangria

I know, it has been months since I’ve posted a cocktail on this blog. Shame on me! I’d like to say that it’s because I haven’t been drinking but anyone who knows me knows that’s just stupid. During the winter, I primarily drink red wine (it keeps me warm!) but now that the weather is getting warmer and the sun is cheerfully out, what better time to introduce a new cocktail? I’m in love with sangria and am willing to try just about any concoction out there. Hence, this Citrus Sangria. This is so unbelievably simple – just white Zinfandel, white grape juice and fruit. I’m not normally a white Zin fan but this sangria is incredibly light and refreshing, making it great for a brunch cocktail. Feel free to substitute the white Zinfandel with a fruity white wine (like Pinot Grigio) if you prefer. Have a great weekend everyone!

The ingredients:

Pour the entire bottle of white zinfandel into a pitcher.

Add in white grape juice.

Drop in slices of fresh oranges, lemons, and limes.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Southern Living Magazine

Carrot Cake Pancakes

If carrots aren’t appropriate for Easter, I’m not sure what is.  I mean, what Easter bunny doesn’t want a carrot here or there?  I have recipes for carrot cake and carrot cake cupcakes in my arsenal but I did not trust myself with a cake or cupcakes sitting around whistling at me from the other room.  I was so happy when I found this recipe for Carrot Cake Pancakes in my files that I’d completely forgotten about.  What a perfect way to get that carrot cake flavor without all those calories?  Granted, these might taste better if they are smothered in rich, cream cheese frosting, but they tasted pretty good with just a little butter and syrup.  With walnuts, cinnamon, nutmeg, and ginger, these are fun and festive pancakes that would make for a great Easter morning breakfast. 

The ingredients:

Combine flour, walnuts, baking powder and spices in a large bowl with a whisk. 

Combine 1/4 cup brown sugar, buttermilk, vanilla, oil, and eggs in another bowl.  Add brown sugar mixture to the flour mixture, stirring just until moist.  Fold in 2 cups carrot.

 

Heat a large nonstick skillet over medium heat and spray with cooking spray.  Spoon batter into the pan and spread with a spatula.  Cook for 2 minutes or until edges look cooked.  Turn pancakes over and cook for another minute or until bottoms are lightly browned.

Additions:  None

Omissions: 

  • Honey

Substitutions:

  • Whole-wheat flour

Overall Rating:  Like It

Source:  Cooking Light Magazine

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