Posts Tagged ‘vegetarian’

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don’t use IPAs in your honey beer bread (and how to save your bread if you do)

March 4, 2017

a basic, six-ingredient quickbread – no breadmaking experience, no yeast, no kneading – just hot, fresh bread that anyone could make in less than an hour!

honey beer bread

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup honey (or 2T sugar and 2T honey)
1 bottle (12 ounces) beer (not an IPA!)
4 tablespoons (half stick) butter, melted

Preheat the oven to 350°F. Grease a 9 x 5 x 3-inch bread pan.

In a large bowl, whisk together the flour, baking powder and salt until combined. Slowly pour the beer and honey into the flour mixture, and stir until combined. (If the honey is too solid, you can put the glass jar into a small saucepan with a little water to soften the honey, or microwave it!)

Pour half of the melted butter into the bottom of the loaf pan, and tilt the pan around until a layer of butter covers the sides and bottom of the pan. Then add the batter to the pan in an even layer, and brush the rest of the butter around evenly on top of the batter.

Bake for 40 to 50 minutes, until the top of the bread is golden brown and a toothpick or knife inserted in the middle comes out clean. Serve immediately.

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from gimme some oven

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Don’t use a super-bitter IPA – the bread will turn out extremely bitter! If you make this mistake, though, it’s easy to fix – just eat it with a sweet spread! The sweetness cuts the bitterness. Try jam, nutella, sweetened peanut butter, or maple syrup. If you want a fancy spread to cut the bitterness, you can mix honey, maple syrup, or sugar into anything from cream cheese to mashed-up avocado. You can even mix maple syrup or honey into softened butter for some fancy “maple butter” or “honey butter” – it’s perfect on bread and you’ll find plenty of other uses for it, too. If you’re watching your sugar, make sure to use a mild beer – nothing too hoppy. A cheap beer works great for beer bread. If you used a mild beer, you can top this bread with anything from hummus to deli meats, just like any other bread. Enjoy!

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chinese sesame paste dressing

January 9, 2017

trying to get some vegetables back into my diet… salads last week with marinated mushrooms and balsamic vinaigrette were great, so this week maybe i’ll toss some cucumbers and radishes in this for lunch.

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this recipe is from the book phoenix claws and jade trees by kian lam kho

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2 T chinese toasted sesame paste* + 2 T water
1 t toasted sesame oil
1 t chile oil (optional)
1 t white rice vinegar
1 large clove or 2 small cloves garlic
1/2 t salt
1/2 t sugar

stir together and let sit at least ten minutes before using

* = i don’t have this but omnivore’s cookbook suggested 1 part tahini, 1 part peanut butter, and a drizzle of toasted sesame oil as a substitution

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modified from the highly recommended cookbook phoenix claws and jade trees by kian lam kho

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fantastic – fast and easy peanut sauce with a great sesame flavor

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carrot stew (qorma-e-zardak)

January 6, 2017

super simple and healthy stew from afghanistan. this recipe comes from the book afghan food and cookery by helen saberi.

8 oz split yellow peas
2 medium onions, peeled and finely chopped
1/4 c veg oil
1 lb carrots, peeled and diced
2 tomatoes
1 tsp turmeric
1 clove garlic, peeled and crushed
1/4 c sugar
salt and black pepper
1 tsp vinegar

soak the peas in a little warm water for a half hour or so before cooking.

fry the chopped onion gently in the oil until golden brown and soft. drain the peas and add to the onion. now add enough water to cover and bring to a boil. add the other ingredients, adjusting sugar to taste. stir well and cook slowly, stirring from time to time, until the carrots and split peas are cooked, adding extra water if the stew becomes too dry.

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from the book afghan food and cookery by helen saberi

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oatmeal brown butter pancakes

October 29, 2016

cut in half for one or two people.

6 ounces (about 1 cup) steel cut oats
2 ounces (4 tablespoons) unsalted butter
5 ounces (about 1 cup) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/4 ounces (about 3 tablespoons) sugar
2 large eggs
16 ounces (about 2 cups) home-cultured kefir or buttermilk
Vegetable oil, for cooking
maple syrup to serve (optional)

brown the steel cut oats in a pan until they smell golden. shake/stir often. let cool, and blend into flour.

in still-hot pan, brown 2 T of butter.

in large bowl, combine all dry ingredients. in small bowl, beat all wet ingredients.

mix until just combined but a bit lumpy, and fry yourself up some pancakes.

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recipe by seriouseats

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recommended! the pancakes have a caramel flavor from the toasted oats and brown butter. great way to use some of a never-ending supply of home-cultured kefir.

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khatta meetha baingan, improved recipe (sweet and sour indian eggplant)

August 28, 2016

If you love sweet and sour eggplant, but don’t want to deal with making the coconut and sesame paste for baghara baingan, this is a perfect bet.

I already have another khatta meetha baingan recipe on this blog. However, it’s more of a loose idea of a dish than an actual recipe. Here’s a new version (well, new to me). I found it on some website late at night – don’t remember where I got this from. I’ll keep looking…

– Roast a bunch of eggplants. Maybe 8 tiny “Asian eggplants” or 2 big purple ones. I used about 5 brinjals.
– Heat 2 T mustard oil in a skillet, or a teaspoon of black mustard seeds in 2 T neutral oil like coconut or canola.
– When sputtering, add 1 t whole cumin seed and 1 t whole fennel seed. Fry til sputtering.
– Add 3 dry chilis, a few curry leaves, and an onion. Fry til onion becomes translucent.
– Add 1 T garlic. Fry 1 min.
– Add 1 t turmeric, 2 t coriander, fry 1-2 mins.
– Add 2 tomatoes and some tamarind paste or tamarind water, to taste.
– Add the gutted roasted eggplant and simmer for twenty minutes.
– Add a sprinkle of sugar, to taste, and serve topped with fresh cilantro and/or plain yogurt with rice.

Super flavorful, healthy, and satisfying. Sweet but not too sweet, savory, spicy but not too spicy, and just as sour as you like it. Definitely one of my favorite ways to prepare eggplant.

Eggplant is so cheap and plentiful at the farmers’ market at this time of year – take advantage of it!

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hyderabadi baghara baingan (indian sesame peanut eggplant)

August 16, 2016

this recipe by tarla dalal looks like everything i am craving today in one recipe. plans for khatta meetha baingan went right out the window once i read this.

8 to 10 brinjal eggplant (these are a small variety, so use much less if you have large dark purple eggplant)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1/4 tsp nigella seeds (kalonji)
8 to 10 curry leaves (kadi patta)
1 to 3 green chillies, slit
4 tbsp oil
salt to taste

For the coconut and sesame paste
2 tbsp sesame seeds (til)
2 tbsp grated fresh coconut (or dried coconut flakes)
2 tbsp raw peanuts
1 tsp chopped ginger (adrak)
1 tsp garlic, chopped
1/4 cup chopped onions
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 to 1 tsp chilli powder, depending on your taste
1 tsp tamarind (imli) pulp

For the garnish
2 tbsp chopped coriander (dhania)
Method

Slit the brinjals, lengthwise, into four, but leave the stems on, so the eggplants remain joined at the stem. Keep aside.

For the coconut and sesame paste

Combine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a pan and dry roast them over a slow flame till the flavours are released and the ingredients are lightly browned.
Add the turmeric powder, coriander seed powder, cumin seed powder, chilli powder and tamarind paste and grind it to a smooth paste using ½ cup water. Keep aside.

How to proceed

Heat the oil in a deep bottomed pan, add the mustard seeds, fenugreek seeds and nigella seeds.
When they crackle, add the brinjals, curry leaves and green chillies and sauté over medium heat for a couple of minutes. Remove and keep aside.
In the same pan, add the coconut and sesame paste and cook till the mixture leaves the sides of the pan.
Add the cooked brinjals, ½ cup of water and salt and cook covered over a slow flame till the brinjals are soft.
Serve hot.

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by tarla dalal

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decided to roast the medium lavender-colored italian eggplants at 425. the smaller brinjal eggplants and little red eggplants that look like tomatoes (!!) were fire-roasted over a gas stove and finished in the 425 oven.

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update:

absolutely incredible. a warning that the 3 slit green chilis and 1 t of chilli powder from the original recipe could be fiery depending on your chilis; i did 2 hot green chilis and 1/2 t chilli powder and it could be a bit hotter for my taste but is already hovering near the mild/medium line. if you have super-powered garden chilis, then beware.

the sesame-peanut-coconut mixture smells amazing as it is cooking. the tamarind and coconut add the perfect sweet and sour flavor, so the eggplant isn’t too bitter. the toasted sesame and peanut are absolutely perfect.

this is in my top 5 eggplant recipes of all time, along with georgian style eggplant stuffed with carrot and parsnip, japanese miso eggplant, baba ghanouj, baingan musasalam, and a simple eggplant parmigiana.

seriously this is amazing. tagging as “favorite”.

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baingan musasalam / mughlai baingan masala (indian eggplant and tomato)

August 3, 2016

mughlai cuisine, according to wikipedia, is a medieval cooking style from northern india and pakistan. it’s even influenced by mongolian food. the history of empire is wild.

history, eggplant, and cream are three of my favorite things, so i’m excited to try this recipe by tarla dalal

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3 cups eggplant
1 to 4 tbsp ghee (recipe called for 4; i used less than half that)
1 tsp cumin seeds (jeera)
1 cup finely chopped onions
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 to 1 tsp chilli powder
2 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups chopped tomatoes
1/4 cup tomato puree
1/2 tsp sugar
2 tbsp fresh cream
salt to taste

the recipe says to start by frying eggplant pieces, but i plan to roast the eggplants whole and scoop out the flesh instead. however you like to cook eggplant, do that first.

in a frying pan, start ghee and cumin seed

add onions and saute 5 mins

add the ginger-garlic paste, chilli powder, coriander powder, turmeric powder and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

add tomatoes, cook 5 min

add the tomato puree, sugar, fresh cream and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

add eggplant, cook 2 min, serve garnished with cilantro

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recipe by tarla dalal

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it’s a keeper! among my favorite eggplant recipes, for sure  [though i definitely prefer georgian-style eggplant stuffed with carrot and parsnip. as weird as it sounds, there is just something perfect about it.]

i haven’t made khatta meetha baingan in years, but i will have to make it soon to see if it’s still my favorite indian eggplant recipe, or if this (and its less souped-up cousin baingan bharta) is the new favorite.