On Saturday I tasted dukkah (brand: "Alexandra's", imported into the US from NZ, oddly) on bread (dip bread in olive oil, dip in dukkah, eat) and it was very tasty. I want to try to make some myself. The kind I ate and liked had hazelnuts, sesame seeds, coriander seeds (oh so different from fresh coriander--AKA cilantro!) and cumin.
from http://www.endlesssimmer.com/2008/07/29/oh-yes-its-ladies-night/
I want to make this, haven't done it yet.
I'll probably buy pre-roasted cashews (maybe the 50% less salt sort), skip the cilantro, and...not sure about the hot pepper. I just like the idea of a crunchy cabbage salad with something other than ramen noodles, tasty as they are.
1 1/2 cups unsalted raw cashews
1/2 of a medium-large red cabbage
1 basket of cherry tomatoes, washed and halved
1 tablespoon curry powder
3/4 cup cilantro, chopped
One cap full of olive oil whisked with 1/4 cup lime juice
1/4 teaspoon sea salt
One finely diced hot cherry pepper, seeded and veined (optional if your guests are sensitive)
Sprinkle
raw cashews with season salt and splenda (or sugar). In a skillet
roast the cashews for 5 to 10 minutes, shaking the pan a few times to
avoid burning. If you have extra cashews, put them aside for people to
snack on… they sure are tasty!
Cut the cabbage into two quarters
and cut out the core. Shred each quarter into thin slices, bite-sized.
Combine the cabbage, tomatoes, cherry pepper, and cilantro in a bowl.
In
a separate bowl combine the lime juice, olive oil, salt and whisk. Add
to the cabbage mixture and gently stir to combine. Just before serving
fold in the cashews. Taste and adjust the flavor with more salt if
needed. Serve room temperature or chilled.
--
Postmortem, months later - this was pretty good! I wanted it to be a little sweeter so I added some juice from some tangerines I had sitting around that weren't really a good texture for eating anymore.
from http://www.yummly.com/recipe/external/Polish-Sausage-Kraut-Skillet-AllRecipes
2 tablespoons butter
1 onion, sliced
2 cloves garlic, minced
1 cup water
2 potatoes, sliced
1 cup sliced carrots
2 tablespoons beef bouillon granules (I used vegetarian chicken bouillon)
1 teaspoon white sugar (omitted)
1/2 teaspoon caraway seeds
1 (14.5 ounce) can sauerkraut, drained
1 pound kielbasa sausage vegetarian sausage I used Tofurkey italian sausage
2 teaspoons all-purpose flour
1 cup sour cream
salt and black pepper to taste
Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes.
Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.
Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut. Cover, and cook until the sausages are heated through, about 15 minutes.
Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.
I made this by accident while trying to make a peach milkshake with frozen peaches.
Blend in cuisinart til almost pulverized:1 cup (ish) of frozen peaches
Add a few scoops of low fat yogurt and sugar to taste. AND a splash of almond extract. That's what makes it really nice. I'm not usually a big fan of frozen yogurt or fruit ice creams, but this was pretty good. Maybe not the best choice for December, though.
This is not a recipes I've used, it is a challenge to myself.
I'm scared of beets. (Also brussels sprouts, but that's a different animal.)
I asked some folks for suggestions, and here's what I got. Someday, I will try these things:
-raw beets shredded into a salad
-"shred beets, then saute in olive oil with garlic and onion. Add mustard,
red wine vinegar, and salt and pepper at the end. Delicious! Brussels
sprouts are good sliced thin and roasted on a tray or sauteed with a
little nutmeg and lemon juice. They get a nice flavor when they
caramelize."
-"boil them, and separately boil potatoes and carrots, chop everything up
with a pickle and some scallions, and dress with vinegar, oil, black
pepper, salt, and sugar. This is called "surprise salad" since you don't
know what you're getting in every bite- everything is colored by the
beets."
1 (14oz) can fire-roasted tomatoes (Trader Joe's)
1/2 an onion, chopped
2 cans of beans (1 black, 1 garbanzo), rinsed
oregano
cumin
chili powder
Run the tomatoes through the blender to pulverize. This seems to help the consistency and flavor of the chili--it spreads the tomato taste through the chili better than individual chunks do.
Saute onions in oil until browned on the edges. Add tomatoes. Cook a little. Add beans and spices to taste. Add a little water if needed. Cook on medium for a while, until you get bored.
This tastes better with more cooking/the second day, and tastes oddly good with broccoli.
UPDATE: I often double this recipe and use a finely chopped green bell pepper (sauteed with the onion - generally added after it has sauteed a bit already) . Also I add a few cloves of garlic. Sometimes paprika. It's pretty good and pretty easy.
This isn't super special but I like how it came out, so...notes!
Trader Joe's High Protein Tofu--super dense, doesn't need to have the water pressed out
Cube tofu, make a marinade of 2 cloves of garlic (put in garlic press), healthy splashes of soy sauce, lemon pepper, coriander, a little celery salt (I dunno, it was there) and a splash of sriracha. (This was a new ingredient to me, particularly.) Also add a few chopped mushrooms
Stir it around, let it sit while you cut up:
1 head of bok choy.
Heat up a wok, very hot. Splash some oil in the bottom. Add the tofu and any marinade that's left, cook for a while. I think my mushrooms would have burned before the tofu got especially brown. When I started to get worried it'd burn, I added the bok choy stalks and stirred, lowered the heat a little, covered it for a bit, and basically just tried to soften the stalks a tad. Then I dumped in the leaves/green part and threw the cover on for a bit to just wilt them--maybe a minute. Then I took the cover off, stirred, and ate it.
Main takeaways from this:
-TJ's high protein tofu = awesome
-Sriracha sauce in stir fry = interesting, good, (it's definitely kind of hot though, even with the bok choy cutting it)
-letting bok choy stalks stay crunchy in stir fry = nice.
