We had some leftover, unused black-eyed peas from the Ghanaian dish (red-red), so I decided to try out this recipe to use the remaining cup. Before starting this recipe, I boiled the soaked,drained peas in water (about 1 cup peas to 3 cups water) until tender (about 30 mins). Here is the recipe by Aarti Sequeira: http://www.foodnetwork.com/recipes/aarti-sequeira/black-eyed-peas-pulao-recipe.html.… Continue reading Pulao with black-eyed peas
Tag: quick meals
Indian chickpea curry
Before starting to cook, toast ¾ tsp cumin seeds in a small, ungreased pan until fragrant (do not burn), then grind using a mortar and pestle. Set aside. Using a medium sauce pan, heat 3 Tbsp vegetable oil, then add ½ small onion (grated), 1 Tbsp microplaned ginger, and 2 minced garlic cloves. When fragrant… Continue reading Indian chickpea curry
Indian kidney bean curry
Heat 3 Tbsp vegetable oil in a medium saucepan on medium heat, then add 1 small onion (grated), 1 Tbsp microplaned ginger, and about 2 garlic cloves (minced). When fragrant and onion is golden brown, add 1 ripe tomato, cut into quarters. Reduce heat to medium-low and stir frequently until tomato melts into the onion mixture (about 5… Continue reading Indian kidney bean curry
Pear, avocado, and spinach salad
I learned this recipe from my step-MIL, who ingeniously combined crisp pear with ripe avocado. The recipe is simple: line a serving dish with baby spinach, place one sliced (1/4") and cored pear (here, Bartlett, but any crisp pear will do) on top of the spinach, and then top with slices from one avocado (the… Continue reading Pear, avocado, and spinach salad
Indian-style quinoa pilaf
Another great recipe by Shubhra Ramineni's Healthy Vegetarian Indian Cooking. This is makes an easy and portable lunch. Rinse, clean, and drain 1 cup uncooked quinoa, and set aside. Heat 1 Tbsp vegetable oil in a medium sauce pan, then add 20 whole cashews (split into halves). Saute until cashews are light golden (about 20… Continue reading Indian-style quinoa pilaf
Indian cauliflower and potato (aloo gobi)
This recipe is from a wonderful and easy-to-follow cookbook, Healthy Indian Vegetarian Cooking by Shubha Ramineni. Using a large skillet (or a low-walled Dutch oven), heat 3 Tbsp vegetable oil, then add 1 medium vine-ripe tomato (quartered). Cover the skillet and cook until tomato becomes soft, stirring frequently. Add 1 medium head cauliflower (washed and… Continue reading Indian cauliflower and potato (aloo gobi)
Vietnamese caramelized minced pork and/or chicken
We love this recipe with freshly cooked jasmine rice. We often serve this dish with Javanese pickle (see Note 2 below). Mince 1/2 small onion (or 1 shallot). Heat a large wok, then add 3 Tbsp neutral oil and saute the onion on medium heat until fragrant. Then add 1 lb minced pork and saute… Continue reading Vietnamese caramelized minced pork and/or chicken
Oven roasted asparagus
This is simple, delicious, and utterly reliable side dish that complements entrees such as soy-marinated salmon. Preheat oven to 425. Spray a cookie sheet with olive oil, then add asparagus stalks (cleaned and trimmed). Spray the stalks with olive oil, then lightly salt and pepper. Roast for 10 minutes, then serve. (Mar. 2015)
