Tag Archives: vegetarian

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

Colcannon

What in the world is Colcannon, you ask?  It’s really nothing more than mashed potatoes mixed with kale or cabbage, scallions, butter and cream and is usually served with ham.   Irish food isn’t traditionally known for being “light fare” so in trying to lighten this up, I used kale, light butter, and skim milk.  I don’t often make potatoes at home, not even baked potatoes.  In fact, I think I usually only eat potatoes at Thanksgiving.  I never considered adding in a leafy green with potatoes but I like the idea of it!  Kale works perfectly because it is hearty and can stand up to the heat of the potatoes without disappearing.  It also provides a complementary texture to the potatoes and makes the dish visually interesting.

By the time you read this, I will either be laying on a Florida beach, at a preseason baseball game, or somewhere watching NCAA basketball.  On St. Patrick’s Day, I’m sure I’ll be knee deep in Guiness celebrating life with my friends.  Since I’m taking a few days off, I won’t be able to post anything again until next Tuesday so I hope you have a happy, fun and safe St. Patty’s Day!  Sláinte!

Also check out: Irish Cream Brownies

The ingredients:

Cook the potatoes in a medium pot covered in cold water until tender, about 15 minutes.  Drain in a colander.

In the same pot, add in the butter and allow to melt. 

Add in the kale and allow to wilt.  Toss in the green onions.

Pour in the milk and mix well.

Add in the potatoes and mix, using a potato masher to mash the potatoes.

Season with salt and pepper and serve warm with additional butter if you like.

Additions:  None

Omissions:  None

Substitutions:

  • Light butter
  • Skim milk

Overall Rating:  Like It

Source:  SimplyRecipes.com

Chipotle-Garlic Edamame

The first time I ate edamame was about five years ago at a cute sushi place in the middle of Mandalay Bay Casino in Las Vegas. I’m not much of a sushi person so when my friends would pony up to the counter for what could easily become our only meal of the day, I typically would get a bowl of white sticky rice with soy sauce. After seeing how my friends would devour the edamame, I tried it. And now I think it’s just as addicting as potato chips yet so much better for you! If you’ve been reading my blog for a while, you know that I don’t mind my mouth being on fire after eating a meal on occasion. This Chipotle-Garlic Edamame is hot, spicy, and completely addictive. Normally I eat edamame with a little sea salt or soy sauce so this addition of chipotle and garlic is wonderfully different. Minced chipotle peppers and garlic are cooked in a little olive oil with cumin, giving the oil an immensely smoky flavor which coats the edamame. Be prepared to lick your fingers with these and keep a drink of something cold nearby!

The ingredients:

Prepare the edamame according to package directions (either in the microwave or in boiling water). Meanwhile, heat the olive oil in a large pan with the minced chipotle pepper, garlic and ground cumin.

Add cooked edamame to the pan and cook until the garlic has softened and the pods are coated.

Sprinkle with sea salt and black pepper before serving.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Food and Wine Magazine

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