Curried Cauliflower Yogurt Chicken

May 27th, 2011 § 0 comments § permalink

Serves 4-6

The yogurt in this curry creates a mild and cool flavor, very herbaceous and not too spicy!

Ingredients

Olive Oil
1 tablespoon sesame oil
1 tablespoon coconut oil
2-3 cloves garlic, chopped fine
1 tablespoon ginger, chopped fine
1 serrano chili peppers, deseeded and chopped (optional)
1 medium red onion, chopped coarsely
1 red bell pepper, chopped coarsely
1 ½ cups cauliflower florets
3 medium chicken breasts, sliced in strips
2 medium tomatoes, chopped
1 cup snap peas
2 tablespoon of Ger-Nis Mild Curry (recipe follows)
Juice of 4 limes & zest
¾ cup yogurt
¼ cup fresh cilantro, chopped fine
¼ cup fresh mint, chopped fine

Directions

Heat oils in a large skillet on medium high, add garlic, ginger and chili pepper. Sauté approximately 2 minutes, then add red onion and red bell pepper. Sauté until just tender, approximately 2 more minutes. Add chicken and sauté until chicken is cooked through, about 4 minutes, stirring constantly still on medium high heat. Add the cauliflower florets. Reduce heat to simmer and add tomatoes and curry seasoning as well as lime juice and zest, mix well and cook on low heat for about 3-4 minutes stirring constantly until tomatoes fall apart. Add the snap peas and mix in. Reduce heat again to simmer and add yogurt and mint and cilantro and mix until all yogurt is blended in. Take off heat & Serve over rice or with Indian Naan bread.

Ger-Nis Mild Curry Seasoning

Makes 1 cup

A delicious yet mild curry seasoning that can be made and stored for up to six months in a glass jar for future use!

Ingredients

4 tablespoons ground cumin
4 tablespoons ground coriander
5 tablespoons ground turmeric
2 teaspoons ground mild mustard powder
2 teaspoons ground ginger
1 teaspoon ground mace
1 teaspoon cinnamon
½ teaspoon cayenne pepper
1 teaspoon white pepper

Directions

In a mixing bowl mix together all ingredients place in a jar and store for up to six months!

Snap Pea & Mint Salad

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound raw snap peas, trimmed and julienned
¼ white onion, chopped fine
¼ cup fresh mint, chopped
Juice and zest of 1 lemon
2 tablespoons extra virgin olive oil
¼ cup parmesan cheese (optional)
Salt
Freshly ground pepper

DIRECTIONS

In a medium size bowl, combine all ingredients. Season with salt and pepper and serve.

Snow, Snap and Shelling Peas with Fennel, Lemon & Spring Herbs

April 24th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1½ cups snow peas
1½ cups snap peas
1 cup fresh peas
1 fennel bulb, shaved
Zest of one lemon
Juice of one lemon
3 tablespoons extra virgin olive oil
¼ cup fresh mint, chopped
¼ cup fresh parsley, chopped
Maldon salt

DIRECTIONS

In a steamer pan steam snow peas and snap peas for a few minutes, add the fresh peas and steam for another few minutes or until all peas are firm but cooked through. Take off heat and plunge in an ice bath to stop cooking. Let sit in the ice bath a few minutes until they are no longer hot or warm but cool.
Strain and place in a large mixing bowl. Using a mandolin or by hand cut the fennel very thin and mix together with the peas. In a separate small mixing bowl whisk together lemon zest, juice, olive oil and herbs until emulsified. Pour over the peas and fennel and toss together. Season with maldon salt.

Julienne of Snap Pea Salad with Mint, Lemon Pecorino

April 24th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound raw snap peas, trimmed and julienned
¼ white onion, chopped fine
¼ cup fresh mint, chopped
Juice and zest of 1 lemon
2 tablespoons extra virgin olive oil
¼ cup pecorino cheese (optional)
Salt
Freshly ground pepper

DIRECTIONS

In a medium size bowl, combine all ingredients. Season with salt and pepper and serve.

Spring Spelt Ratatouille With Roasted Tomato Sauce

March 31st, 2011 § 0 comments § permalink

Serves 8

Ingredients

Olive oil
6 cloves garlic, chopped coarsely
2 medium spring onions, chopped fine
1 tablespoon lemon zest
1 medium carrot, chopped medium
1 medium fennel bulb, sliced thinly
1 cup snap peas
1 cup asparagus spears
½ cup fresh fava beans (shelled, cooked and subskins removed)
1 tablespoon salt
1 tablespoon black pepper, cracked finely
1 teaspoon red chili flakes (optional)
¼ cup of each of the following fresh herbs : parsley, cilantro, mint and tarragon, chopped fine
â…“ cup fresh parsley leaves, chopped fine
¼ – ½ cup of white wine (the wine you choose for the pairing)
2 tablespoon lemon juice
3 cups spelt pasta, spirals, twists or shells, cooked
Roasted Tomato Herb Sauce (recipe follows)

Directions

In a heavy bottom stew pan over medium heat add olive oil. Cook garlic, onions and lemon zest for about a minute or two until slightly translucent. Add the carrots and sauté another minute or two. Add the fennel, snap peas, favas and asparagus spears and sauté a few more minutes. Add salt and pepper and stir well, add chili flakes if desired and half of all the herbs. Add the wine and mix well, turn down heat to low, lemon juice and let simmer stirring occasionally for about 5-7 minutes. Add the remaining herbs and take off heat and toss together with spelt pasta and roasted tomato sauce, sprinkle in the remaining herbs just before serving.

Roasted Tomato Herb Sauce

Makes about 2 cups of sauce

Ingredients

8-10 small vine-ripened tomatoes, quartered
6 cloves garlic, sliced
½ cup fresh herbs of your choice, torn into pieces
2 teaspoons sea salt
1 teaspoon sugar
Cracked black pepper
½ cup Kalamata olives or green olives, pits removed and halved
¼ cup olive oil

Directions

Preheat oven to 275°F. In a large bowl combine all ingredients and mix well. Place in a pre-oiled shallow baking dish and drizzle with more olive oil. Sprinkle with salt and cracked pepper. Roast tomatoes for about 1 hour or until bubbly hot.

Hoisin-Drenched Vegetable Medley

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1½ tablespoons canola or peanut oil
1 bunch scallions, sliced thin (reserve ¼ cup to garnish)
A 1-inch piece of fresh ginger, peeled and chopped fine
3 cloves garlic, chopped fine
1 small chili, sliced thin
1 red bell pepper, sliced
1 cup snow peas
1 cup snap peas
2 tablespoons mirin
3½ tablespoons tamari
3 tablespoons hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
2 teaspoons rice wine vinegar

DIRECTIONS

In a large deep skillet or wok over high heat, add oil. Add scallions, ginger, garlic and chili, and cook until fragrant, about 30 seconds. Add bell peppers, cook 2 minutes. Add snow peas, snap peas and mirin rice wine and continue cooking until vegetables are tender, about 3 minutes.
Add tamari, hoisin sauce, honey, sesame oil and rice wine vinegar and cook 1 minute. Take off heat and add ¼ cup reserved thinly sliced scallions. Serve warm.

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