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Found 656 results

  1. Cauliflower and broccoli with a walnut sauce Serves 4 as Side. This is a twist on goma-ae or sesame dressing using walnuts instead. Feel free to use either all broccoli or cauliflower. This uses a suribachi, if you don't have one you can try using a spice grinder. 1/2 small head of cauliflower 1 medium head of broccoli 100 g walnut pieces 2 T soy sauce 2 T sugar salt 1.Cut the cauliflower and broccoli into small florets and steam until done to your liking. Set aside to cool to room temperature. 2.Toast the walnuts in a small frypan, then add to a suribachi (Japanese mortar and pestle) while still hot, pounding well. It should not be smooth, there will be quite a few small pieces. 3. Add the soy sauce and sugar mixing well. Adding more sugar or soy to taste and a little salt. 4. Add the cauliflower and broccoli and stir to combine. Serve Keywords: Side, Japanese, Vegetarian, Easy, Vegetables ( RG337 )
  2. FoodMan

    Crispy Fried Green Tomatoes

    Crispy Fried Green Tomatoes Serves 2 as Sideor 4 as Appetizer. Best crispy, crunchy fried green tomatoes 2 Medium Green tomatoes 1 c Flour 2 Large eggs 2 T Milk 1 tsp Red Tabasco sauce (or more if you like) 1-1/2 c Finely crumbled crackers (I use a mixture of Ritz and Saltine) Oil for frying salt, pepper, cayenne ( to taste) Mustard/Caper sauce 2 T Mayonaise 2 T Yellow mustard 2 tsp Green Tabasco sauce 2 T Red wine Vinegar 1 Garlic clove finely minced 1 T Coarsly chopped capers 1 T Finely chopped parsley Slice the tomatoes into thick rounds (about 1/4 inch). Pat dry with a paper towel. Put the flour in one plate. In a seperate bowl whisk the eggs with the milk and red Tabasco sauce until light and fluffy. Spread the crumbled crackers in a third plate.* Dredge each tomato slice in the flour, shake off excess, then dip in egg mixture, shake off excess, then coat with the crackers. Heat about 1/4 of an inch of oil in a pan and fry the tomatoes on both sides until golden brown and crispy. Move them to a rack and season them with the salt, pepper and Cayenne. Serve still hot with the Mustard/Caper sauce and extra Tabasco. To make the Mustard/Caper sauce: Just mix all the ingredients and season with salt and pepper. Be carefull with the salt as the capers are pretty salty and usually no more salt is needed. Always taste first!! *to crumble the crackers I put them in a ziploc bag and crush them with my hands. I think it gives a better texture than pulsing them in the food processor, which is always an option. Keywords: Appetizer, Side, Vegetarian, Easy, Vegetables ( RG554 )
  3. Roasted Asparagus with Balsamic Vinegar and Parmigiano-Reggiano Serves 4 as Side. When the asparagus is extremely fresh, I bring out my 40 year-old Balsamico Traditionale. Feel free to use any good quality balsamic. 1 lb asparagus, tough ends peeled 2 T extra virgin olive oil salt and freshly ground pepper, to taste your best balsamic vinegar, for drizzling 1 oz Parmigiano-Reggiano, shaved 1. Move rack to the center and preheat oven to 450°F. 2. Break the ends off the asparagus and peel any tough parts. 2. In a shallow baking pan toss the asparagus with the salt, pepper, and oil. Place the Parmigiano-Reggiano shavings over the asparagus. 3. Bake for 8 minutes or until crisp-tender and starting to brown in places. 5. Transfer to serving platter to avoid over cooking. Drizzle with the vinegar and serve. Variation: Lemon and garlic Omit the Parmigiano-Reggiano and vinegar. Mince 1 garlic clove. Zest the half of a lemon. Toss both on the asparagus with the evoo, salt, and pepper. Cut the lemon into wedges and place in pan. Bake 8 minutes. Move to serving platter and drizzle with pan juices. Keywords: Side, Vegetarian, Italian ( RG972 )
  4. Years and years ago I lived up the block and across the street from a large country store on the outskirts of a college town that sold incredible cheesecakes, Archie comic books for the devout and everything you could possibly need for baking for cheap: all in clear plastic bags sealed with twist ties, weighed and priced. There and then I first noticed different kinds of powdered milk sold next to yeast, wheat berries and rye flour. These were the days that the popularity of Diet for a Small Planet was just beginning to wane and I always associated dehydrated milk with that kind of economical, fringe cooking. Having somehow misplaced my favorite source of simple, basic bread recipes, I opened up Vegetarian Cooking for Everyone (1997; sorry, no time to tend a poolish) and was surprised to see that Deborah Madison recommends the use of dry milk or dried buttermilk in several of her bread recipes. Since there are only a few recipes, it is hard to see a pattern. However, in one case, the recipe is for a whole wheat bread that includes a little gluten flour, but no unbleached white; another is for a rye bread. Does powdered milk complement heartier flours in a way that distinguishes it from fresh milk or buttermilk? Or might it be an established, superior source of protein for vegetarians? Edited to ask: Do I need to make any adjustments in simply replacing some of the water in the recipe with milk--other than, perhaps, increasing the amount of flour slightly?
  5. Celeriac with Olive Oil (Zeytinyağlı Kereviz) Serves 6 as Appetizer. This is one of the typical "Olive Oil" dishes of Istanbul and coastal Turkey. It's typically served cold or lukewarm as a "meze" or as an appetizer before a meal. medium celeriacs medium carrots, cubed c good olive oil tsp flour tsp sugar lemon 5 sprigs italian parsley T fresh dill salt to taste Peel celeriac and cut either into chunks or into slightly concave slices (do this by inserting the knife from the side at a slightly downward angle and cutting around). Chop onions and cube carrots. Heat oil in a pan, add carrots and sautee for 2 minutes, add onions and sautee 2 minutes more. Add flour and continue stirring, add water to cover. Try and arrange pieces so you will need the least amont of water possible, i.e. pack them closely. Add sugar and juice of half the lemon, taste, add more if necessary (it's a matter of taste). Add salt. Add chopped parsley and celeriac tops if desired. Bring to boil, turn down the heat and simmer for around half an hour, till celeriac is tender. Add a tablespoon of chopped dill, cover and let stand. Let cool completely (these dishes are eaten room temp or cold). If you have cut slices, take a slice and put on small plate, then heap some of the onions and carrots in the center. Garnish with fresh dill and add a squeeze of lemon when serving. Some people add a cubed potato to the mix as well; you would sautee this together with the carrot. Sauteeing it for a bit keeps it from breaking up during the cooking. Keywords: Appetizer, Vegetables, Middle Eastern, Vegan, Brunch, Vegetarian, Lunch, Easy, Dinner ( RG1892 )
  6. glennbech

    Black truffle risotto

    Black truffle risotto Serves 2 as Appetizer. This black truffle risotto is just awsome. A lot of black truffle risotto recipies I found while searching, had garlic, mushrooms etc. in them. What I like about this recipe is that it's simple, yet rich, and that it lets the taste of the truffles dominate the dish. Please note that this is my first black truffle dish, my first encounter with the ingredient. So, I do not claim to be any kind of expert in the field. This recipe has it's roots in an Oscar dinner, orgiginally made with pan roasted organic chicken. The recipe had slightly more black truffle in it, and black truffle butter as an ingredient. To acommodate my wallet, I've reduced the truffle content some (not much). 1/2 dl Olive oil 125 g Risotto rice 1/4 Yellow onion, finely chopped 1 dl White Wine 4 dl Chicked stock dl grated parmesan cheese 14 g grated black truffle (This was half a black truffle for me) 1 T Butter Sweat the onions in the pan with the olive oil until tender. Add the white wine and reduce untill all the liquid is absorbed. Add a the chicken stock a little at a time, stiring the risotto continously. After about 20 minutes, the rice should be tender but still firm. Taste along the way! Add the butter, parmesan and truffle. Serve immediately on hot plates. Keywords: Vegetarian, Rice ( RG1940 )
  7. Gifted Gourmet

    GG's Sweet Coleslaw and Dressing

    GG's Sweet Coleslaw and Dressing 1 cabbage, finely shredded or a 16-ounce package of shredded coleslaw mix 1 medium red onion, quartered and thinly sliced 1 red bell pepper, cut in very thin slices Dressing: 1 c sugar 1 tsp salt 1 tsp dry mustard 1 tsp celery seed 1 c vinegar 2/3 c vegetable oil Combine shredded cabbage with sliced onion. Combine dressing ingredients and bring to boil. Pour over cabbage and toss. Cool, then refrigerate. Keywords: Salad, Vegetarian, Kosher, Easy ( RG1661 )
  8. Rachel Perlow

    Honey Fig Jam

    Honey Fig Jam 1 pt figs 1 c honey 1 tsp cinnamon 1 tsp all spice 1/4 tsp salt 1 tsp ginger, freshly grated 1 lemon or small orange, finely grated zest and juice Wash, remove the stem and blossom end of figs, cut in quarters. Put in heavy bottomed pot with the rest of the ingredients. Bring to a slow simmer, cover and cook for 1 hour. Remove lid, remove figs with a spoon to a food mill fitted with large holed disk. Pass fruit through back into pot, discard skin left in the food mill. Stir pulp into liquid. Simmer for another 10 minutes or so then place into clean jar and store in the fridge. Yields about 1 cup. Keywords: Fruit, Dessert, Vegetarian, Intermediate, Breakfast, Topping/Frosting ( RG1156 )
  9. Gifted Gourmet

    Beer May Not Be So Vegetarian Friendly...

    Article in Beer Advocate: I found this to be a real eye-opener: Has anyone thought about the potential ramifications for this? Do your vegetarian friends discuss this issue?
  10. Ocean_islands

    Dark Fruit

    Dark Fruit Serves 2 as Dessert. Dark Fruit This simple recipe was taught to me by a French woman, and it is surprisingly delicious. 1 Cup Fresh Blueberries Red wine, any variety Sugar Choose two small bowls and make this dessert before you begin your meal. Divide the blueberries into the two bowls after washing them thoroughly and removing any stems or broken berries. Pour red wine into the bowl until it just comes to the top of the berries. If you wish, you may add just a bit of sugar, perhaps 1/2 to 1 teaspoonful, but don't mix it up. By the time you are ready for dessert, the blueberries will have released a wonderful flavor into the wine which makes for a refreshing dessert. This dessert could be served with a glass of sparkling water, and it can be made with any kind of berry. Keywords: Easy, Dinner, Vegetarian, French, Dessert, Healthy Choices, Fruit ( RG1155 )
  11. Rice, Green Chilies and Cheese Casserole Serves 6 as Side. This recipe came from a blind Mexican cook in California, Elena Zelayeta, back in the days of James Beard and Helen Evans Brown. She said it could be made with macaroni, noodles or hominy as well, but I have only had it with rice. Really holds nicely for a buffet. Not really meant to be hot and spicy. 3 c sour cream Salt and pepper 2 cans chopped green chilies, rinsed and drained 3 c cooked rice 12 oz shredded or grated Monterey Jack cheese 1/2 c grated cheddar cheese (or more Monterey Jack) Lightly salt and pepper the sour cream, and stir in drained chilies. If the rice is not well seasoned, salt and pepper it as well. In a buttered or sprayed 1 1/2 quart casserole, layer rice, sour cream, cheese, rice, sour cream, cheese and a final layer of rice. Cover and bake at 350 degrees for about 30 minutes, or until heated through. Sprinkle with the cheddar or additional Monterey Jack and bake, uncovered, for a few more minutes until cheese is melted. Keywords: Side, Kosher, Mexican, Vegetarian, Main Dish ( RG1343 )
  12. worm@work

    Ragda Patties/Pattice

    Ragda Patties/Pattice Serves 6 as Appetizer. Another classic example of Street Food from Bombay, Ragda patties (or pattice as spent in most mumbai restaurants) is my idea of comfort food. 1 c Dried White peas 2 Medium sized potatoes Salt to taste 1/8 tsp turmeric powder 3 Thai Green chillies finely chopped 2 small onions finely chopped 2 T finely chopped coriander leaves 1 pinch of asafoetida 2 T Green (cilantro) chutney 2 T Tamarind chutney Ingredients for Green Chutney 1 Bunch of cilantro 3 Green chillies Salt to taste Ingredients for Tamarind Chutney 1/2 c Tamarind (available in a block in Indian stores) 2/3 c jaggery grated 1 inch stick of cinnamon 1/8 tsp Black Salt 1/2 tsp Roasted cumin powder 2/3 tsp Dry Ginger Powder 1/2 tsp Red Chilli Powder 1. Soak the dried peas in warm water overnight. Drain and cook in about 2 cups of water with salt, turmeric powder and asafoetida till soft but not completely mushy. Take a couple of tbsp of the cooked peas and mash them and add to the remaining peas. Add some more water and simmer for a few minutes till you have a thick soupy consistency. 2. Boil, peel and mash the potatoes. Mix the potatoes with the green chillies and some salt and form into little balls. 3. Heat some oil in a skillet. Flatten the balls slightly and fry them in the oil on both sides till golden brown. 4. Place two patties on a plate and pour the ragda (pea mixture) over them. Dribble the green cilantro chutney and the tamarind chutney. Sprinkle finely chipped onion and cilantro and serve hot. 5. For Green Chutney: Grind cilantro with green chillies and salt adding a little water to facilitate grinding. 6. Boil the tamarind in a cup of water for about 10 minutes. Cool and extract the pulp from the tamarind and strain to remove seeds and fiber. (The straining step is unnecessary if using the bottled tamarind paste). In a heavy bottomed pan, cook the tamarind pulp with the grated jaggery on a low flame. Once the jaggery has completely dissolved in the paste, add the stick of cinnamon and cook for another 15 minutes. Add the red chilli powder, the cumin powder, dry ginger powder, black salt and salt to taste. Stir well and cook for another minute or so. Remove from heat and let cool. Can be stored in an airtight container in the refrigerator for a week or so. Note: i.)Dried white peas or white "vatana" is available in most Indian stores. If you tell the grocer that you intend to make ragda patties, he/she should be able to direct you to the right ingredient. ii.) If you don't have jaggery, you can also use either brown sugar or palm sugar or piloncillo instead. iii.) Asafoetida has a pretty strong (perhaps even nasty) odor so make sure you use only a little and store the rest in a tightly closed container. iv.) Dry Ginger Powder is called "soonth" in Hindi and is again readily available in Indian grocery stores. Keywords: Appetizer, Vegetarian, Indian ( RG1796 )
  13. I was wondering if the fine folks here would mind sharing a recipe for chung, or rice dumplings. The picture below is of one from a kind lady who runs a food cart near Yale New Haven Hospital and medical school. It is in a lotus leaf that she carefully removes before serving. It is filled with vegetarian meat and mushrooms. The rice appears to be glutinous brown rice and peanuts. Any advice would be appreciated. The rest of the food here is a basil tofu, pak choy, cabbage, and some vegetable pickles. Dan
  14. Milagai

    Mango kalan

    Mango kalan Serves 4 as Side. Mango kalan is a yummy Kerala dish: ripe mangoes simmered in spiced buttermilk.... Different from the other mango+buttermilk recipes I posted. Many variations on the theme..... 1 c diced ripe mango 1/2 c water 2 c buttermilk or diluted yogurt 2 T freshly grated coconut 1 clove of garlic 1 tsp cumin seeds, toasted and ground 1/2 tsp red chili powder (use more or less to taste) 1/2 tsp turmeric 1/2 T canola oil 1/2 tsp black mustard seeds 1 dried red chilis, broken in half 6 fresh curry leaves salt keep all ingredients ready 1. grind the coconut, cumin, and garlic to a smooth paste. 2. simmer the mango chunks in the water with the above paste, salt, turmeric, and red chili powder. simmer until done. 3. turn the heat very low, add the buttermilk and stir well until mixed. don't let boil just heat gently and thoroughly. 4. in a small skillet or miniature wok, heat the oil, add the mustard seeds, when they pop add the dry red chilies and curry leaves. stir fry quickly for a few seconds until thoroughly sauteed (i.e. this is the tarka). 5. dump this mixture into the buttermilk (it will sizzle). that's all. it's done. taste and check for salt etc. you may want to add a splash of lemon juice if the buttermilk is insufficiently tart, but because you are using ripe mangoes, there should be a definite sweet overtone to this sweet, hot, and tangy dish. it's designed to be eaten with rice, but adapt as wished. goes great with the entire chapati/roti/etc spectrum. Keywords: Side, Indian, Vegetarian, Intermediate, Fruit ( RG1357 )
  15. Rachel Perlow

    Eggplant and Tomato Salad

    Eggplant and Tomato Salad Serves 6 as Side. This is based on the recipe found here. I didn't like the idea of using egg and made some of my own additions/subtractions. I only had one fresh tomato and it wasn't as ripe as the recipe described, so I used it, plus about 1/2 cup of marinara sauce I happened to have in the fridge. Yield: about 3 cups 1 large eggplant 2 T olive oil 1 onion 4 cloves garlic, chopped 1 tomato, chopped, (very ripe or canned) 1/2 tsp salt (or more, to taste) 1/4 tsp freshly ground black pepper 1 tsp Tabasco sauce (even better, Garlic Tabasco) (amount to taste) 1 T lemon juice Roast the eggplant, whole, on a grill or in the oven until softened but not collapsed, it is OK if the skin gets charred. Allow to cool to the touch, or put in the fridge overnight. Set a large skillet over heat, add the olive oil, garlic and onions. Cook over medium-high heat until onions are softened, don't burn the garlic. While that is cooking, remove the peel from the cooked eggplant, this should be easy to do with your hands, and cut into large chunks. Add the eggplant to the skillet and tomato to the skillet and cook (smooshing the occasional firm piece of eggplant) for about 15 minutes, until the tomato cooks down, but doesn't disintigrate. Add salt, pepper, Garlic Tabasco, and lemon juice and taste for seasoning. This will be served cold, so you want it highly seasoned. Place into serving bowl and chill at least 2 hours. Keywords: Middle Eastern, Vegetarian, Appetizer, Side, Hors d'oeuvre, Amuse, Intermediate, Vegetables, Dip, Snack, Dinner, Lunch ( RG1100 )
  16. From-scratch Green Bean Casserole Serves 12 as Side. The American holiday standard green bean casserole sounds good in theory -- green beans and fried onions baked with a mushroom sauce -- but is usually pretty nasty in execution, as it typically involves canned beans, canned french-fried onions and canned condensed mushroom soup. I set out to try to make a good version, from scratch. It turned out very tasty. It is, however, a lot of work. 4 c homemade cream of mushroom soup 2 large onions, sliced into thin rings 1 c buttermilk 1 c flour 1/2 tsp table salt 1/4 tsp freshly ground black pepper 4 c vegetable oil 2 lb fresh green beans, ends removed, broken into 1-in pieces STEP ONE (make cream of mushroom soup [my mushroom soup recipe] -- can be done well in advance) STEP TWO (fried onions -- should be done as soon as possible before casserole will be cooked) 1. Heat oil in large, deep saucepan or skillet until shimmering. 2. Separate sliced onion into rings and put in a bowl with the buttermilk. Toss in a mesh strainer to get most of the buttermilk off. 3. Mix flour, 1/2 tsp salt & 1/4 tsp pepper. Sprinkle some over the onions and toss again. 4. Add remaining flour to a paper sack or ziploc bag. Put onion rings in bag, close and shake well. Dump into strainer over trash and toss to sift out excess flour. 5. Add onions to hot oil in batches. Stir occasionally to separate and cook until crisp and golden brown. 6. Remove onions from oil with slotted spoon or skimmer and set on paper towels. STEP THREE (pre-cooking green beans -- can be done while frying onions) 1. Steam green beans ~5 minutes or until bright green. 2. Shock beans in a bowl of ice water (to preserve color) and set aside. STEP FOUR (assembling and baking casserole) 1. Reheat mushroom soup and preheat oven to 350. 2. Put the beans and 1/2 of the onions in a casserole dish. 3. Add mushroom soup to cover and stir. 4. Cover dish and bake for 20 minutes or until bubbling. 5. Remove lid and top with remaining onions. Return to oven for five more minutes, then serve. NOTES: 1. If using the mushroom soup recipe I linked above, I'd cut it with extra milk and/or cream. The mushroom flavor is a little too much for this casserole, and the color is a little too brown. Keywords: Vegetarian, Side, Beans, Vegetables ( RG1890 )
  17. Well, looks like we'll finally be making a trip to the UK, around May. (We've been talking about it for quite awhile.) On the itinerary is England, Scotland and Wales. I'm vegan - my husband is omnivore (where we agree is that we're both extremely adventurous when it comes to the ethnicity of a meal...anything's open for exploration - from Indian, to Iranian, and anywhere in between. And we're indifferent to whether it's street food or restaurant-based...it's the taste that matters.) Of course, we're also very interested in meal options local to England, Scotland and Wales, specifically. Wanted to ask for recommendations of the best local dishes to try - and the best places to go (preferably nothing that could just as easily be found in NYC, where we're from.) I know I'm probably asking for alot, but I'd love any suggestions/input as to what to look for and where to go. I doubt we'll be able to get back anytime soon, so we really want to make the most of it, with the trip and the meals! Thanks in advance, --Janet (GG)
  18. Roasted Pineapple and Avocado Salad Serves 4 as Salad. A really simple, but really flavourful salad. Big bursts of flavour in the chunked pineapple really make it a crowd-pleaser. 2 c peeled and cored fresh pineapple (3/4" chunks) 1/2 tsp light brown sugar Kosher salt 1-1/2 T extra-virgin olive oil 1-1/2 T balsamic vinegar 2 Hass avocados, cut into 3/4-inch chunks 4 oz cleaned baby spinach (4 cups) 12 mint leaves Freshly ground pepper Lime wedges, for serving 1. Preheat the oven to 400°. In a medium bowl, toss the pineapple with the brown sugar and 1/2 teaspoon of salt. Spread the pineapple on a baking sheet and roast in the upper third of the oven for about 10 minutes, or until softened and just beginning to brown. 2. In a medium bowl, whisk the olive oil with the vinegar. Add the avocados, spinach and mint, season with salt and pepper and toss. Transfer the salad to plates, top with the pineapple and serve with lime wedges. Keywords: Salad, Vegetarian, Easy, Snack ( RG390 )
  19. bloviatrix

    Golden Borscht

    Golden Borscht Serves 6 as Soup. A quick look at the flavor buddy list in Culinary Artistry inspired this recipe. 1 bunch golden beets (usually 4) 1 T olive oil 1 onion, medium chop 1 inch piece of ginger, chopped 1 medium potato, 1/2 inch dice 3 c vegetable broth, chicken stock or water. Can use a combination salt and pepper to taste lemon juice, optional creme fraiche, optional 1. Rinse beets and wrap each in piece of foil. Roast in 425 degree oven for 45 minutes. When beets are cool, slip off skins and cut into 1/2 inch dice. 2. In pot, heat olive oil. Add onion and ginger and sweat until onion is translucent. Add potato, broth, and salt and pepper. Bring to boil, then reduce to simmer for 20 minutes. 3. If using a blender, place diced beets in canister along with broth mixture and puree. If using an immersion blender, add beets to pot and then puree. When using an immersion blender, it's better to use a smaller dice. 4. Taste and adjust seasonings. You might want to add more water to thin out. This can be served hot or chilled. Keywords: Soup, Vegetables, Kosher, Vegetarian, Easy ( RG1040 )
  20. purplewiz

    Peanut Butter Chicken Curry

    Peanut Butter Chicken Curry Serves 4 as Main Dish. This is my variation on the "Tender Turkey And Peanut Butter Curry" recipe from Ainsley Harriott's cookbook Gourmet Express 2. His basic recipe is very good, but I've tweaked this to my taste by substituting chicken for the turkey, changing the amounts of most of the ingredients, and adding more vegetables. 3 boneless, skinless chicken breasts, cut into roughly 1/2" cubes oil for browning 1 small or 1/2 large onion, diced 1 jalapeno, seeded and diced (or other hot chile pepper) 1 T grated ginger 1 T minced or crushed garlic (2-3 cloves) 1-1/2 T Madras Curry Powder 1/3 c peanut butter 1 can unsweetened coconut milk (+ cream if it's in there) 1 c chicken stock/broth 1 can diced tomatoes with juice 1/2 lb cauliflower florets, frozen or fresh 1/2 c frozen peas salt and pepper (and possibly sugar) to taste Preheat oven to 350F. In a large oven-safe pot (I use my Le Creuset), brown the chicken in oil. Add the onion and cook until onion is soft and translucent. Add the jalapeno, ginger, and garlic, and cook until fragrant, about 30 seconds. Add the curry powder and cook until really fragrant. Add the peanut butter and let it melt, a really short time. Add the coconut milk, tomatoes, and cauliflower, and bring to a simmer, stirring regularly so everything's mixed. Put a lid on the pot and put it in the oven for 25 minutes. After 25 minutes, add the peas, and bake another 5 minutes. Adjust taste with salt and pepper. Serve with rice (or not, if you don't want it). Makes 4 large servings and freezes VERY well. Sometimes the ingredients are a bit on the bitter side, and since I use unsweetened peanut butter, I need to add a little sugar (or Splenda works well, too) to balance it out. (But Skippy and the like work just fine - crunchy or smooth.) Measurements are rough guesses at best, since at this point the only thing I measure is the curry powder. There are many substitutions which can be made with delicious results. I once made this for vegetarians by using butternut squash for the chicken and vegetable broth for the chicken stock. Keywords: Easy, Main Dish, Chicken, Dinner ( RG1383 )
  21. FaustianBargain

    The Saffron Gates at NYC

    Ok..so everyone is talking about it. Just for fun, what is *your* Saffron Menu. We have the truffle menu and the chocolate menu, so why not saffron? Starter+Main(1 or 2)+Dessert Optional: canapes, beverages, petit-fours, wine matches and all that stuff. Can be designed to be suitable for any season, specific to any region or dining preference(vegetarian/"healthy"/no dairy etc)
  22. Amy Rosen

    Vegan high/low

    Hi all, I'm doing a little sleuthing (not for an article) about where one can eat vegan in Vancouver. I'd like to get about a dozen ideas, both high-end (silver-domed service) and as low as they go (incense and hairy armpits), before I come for my next visit. Not to worry, I'm not turning vegan. Not in this lifetime, anyway. (Note: No offense to egullet vegans, although doubtful there are any. Seriously, what's life without cheese?!)
  23. suzilightning

    Senegalese Chicken Soup

    Senegalese Chicken Soup Included in the wonderful Soup thread. 2 T finely diced onion 2 T butter 2 tsp curry powder 1 T flour 4 c chicken stock 4 egg yolks 2 c heavy cream 1/4 finely-diced chicken Handful toasted coconut to garnish In a large saucepan, over medium heat, saute onion in butter until translucent. Add curry and flour and simmer for 5 minutes. Add chicken stock and bring to a boil, stirring until smooth. Beat in the egg yolks and cook for one minute more. Press through a fine sieve. Serve hot, with toasted coconut to garnish. If serving cold as appetizer, chill until serving time and garnish with toasted coconut. Keywords: Soup, Vegetarian, Easy ( RG1181 )
  24. torakris

    Grandma's frittata di zucchine

    Grandma's frittata di zucchine Serves 4 as Main Dishor 8 as Appetizer. This is my Grandma's zucchini frittata, that I still look forward to eating when I visit her house and she never disappoints me. 3 T extra virgin olive oil 2 T basil, chopped 1 large onion, sliced 1-1/2 lb zucchini, thinly sliced in half circles 6 large eggs salt and pepper 1/2 c grated romano(pecorino) cheese or parmigiano (about 2 ozs) 1. In a 12 inch heat 2 Tablespoons of EVOO over medium heat, add the onions and saute until wilted about 5 minutes. Add the zucchini and cook, stirring occasionally, until tender, about 10 minutes. Add the basil just before taking off the heat. Pour into a colander and let drain. 2. In a bowl, lightly beat the eggs with a fork, add the cheese and salt and freshly ground pepper to taste. Add the drained zucchini and onion. 3.Heat the remaining tablespoon of EVOO in the skillet over medium heat, when it is hot add the egg mixture, using the fork to distribute it evenly. Lower the heat to low and cook until set 12-15 minutes. Remove from the heat and place a large dish on top of the skillet and invert, slide the upside down frittata back into the skillet and cook a couple of minutes longer. Invert one more time onto a dish to serve. *Alternatively it can be placed under a broiler until just browned. Can be eaten hot, but tastes better at room temperature and is even great the next day cold. Keywords: Hors d'oeuvre, Vegetables, Main Dish, Italian, Vegetarian, Easy ( RG311 )
  25. Suvir Saran

    Indian Food

    How does the fact that Indian cooking in homes is largely vegetarian affect the restaurants serving Indian food? What effect does it have on the sales in a restaurant? Do people go to them primarily to eat meats and sate their cravings thereof? Any thoughts?
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