Showing posts with label foods that heal. Show all posts
Showing posts with label foods that heal. Show all posts
Saturday, May 16, 2015
Tuesday, June 10, 2014
Kale Salad with Currants, Balsamic and Parmesan
Ingredients
1 large bunch or 2 small bunches
kale, torn into bite size pieces
1/4 cup olive oil
Juice from 2-3 lemons
2 tbs balsamic vinegar
1/3 cup currants or 1/3 cup other
dried fruit
1/3 cup pine nuts, toasted
1/2 cup parmesan cheese, grated
1 teaspoon red chili pepper flakes
salt and pepper
Directions:
Wash the kale well. Those curly leaves can be full of sand. Tear kale pieces off the main
fibrous center stem. Add the kale to a large mixing bowl, season with salt,
pepper and drizzle with olive oil. Massage with your hands making sure to coat
the kale with oil. This will begin to break down the tough kale cell structure.
Grate the zest and squeeze the
juice of the lemons over the massaged kale. Add the balsamic vinegar. Add the
currants, toasted pine nuts, parmesan and toss to combine. Serve with a pinch
of red chili flakes, if desired.
Thursday, June 5, 2014
A spicy delicious recipe for roasted vegetables from one of my favorite food blogs.
Chili Roasted Cauliflower and
Chickpeas with Coconut Sauce
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| Photo credit to floatingkitchen.net |
Ingredients
For the Roasted Cauliflower and Chickpeas
1 (15 ounce) can chickpeas, rinsed and drained 1 cauliflower head, cut into bite sized florets
2 tablespoons extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. cumin seeds
1 - 2 tablespoons Harissa (North African Chili Paste) Recipe follows.
1 1/2 tablespoons fresh mint, roughly chopped
For the Coconut Sauce
1/2 cup coconut milk (I recommend the full fat version) 1/8 tsp. ground cumin
1/8 tsp. ground coriander
Pinch of salt
For the Roasted Cauliflower and Chickpeas
1 (15 ounce) can chickpeas, rinsed and drained 1 cauliflower head, cut into bite sized florets
2 tablespoons extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. cumin seeds
1 - 2 tablespoons Harissa (North African Chili Paste) Recipe follows.
1 1/2 tablespoons fresh mint, roughly chopped
For the Coconut Sauce
1/2 cup coconut milk (I recommend the full fat version) 1/8 tsp. ground cumin
1/8 tsp. ground coriander
Pinch of salt
For the Coconut Sauce
1/2 cup coconut milk (I recommend the full fat version) 1/8 tsp. ground cumin
1/8 tsp. ground coriander
Pinch of salt
Pre-heat your oven to 400 degrees. On a large rimmed baking sheet toss the cauliflower and chickpeas with the olive oil, salt, pepper and cumin seeds. Roast for about 20 minutes, stirring halfway through. Remove from the oven. Add the harissa and toss gently until everything is evenly coated. Start with 1 tablespoon of the harissa, adding more for your taste preferences (I used almost 2 tablespoons). Set aside.
In a small bowl whisk together all of the ingredients for the coconut sauce.
To serve, drizzle the coconut sauce over the warm harissa-coated cauliflower and chickpeas.
Sprinkle with the fresh mint. Serve immediately.
Leftovers can be stored in an airtight container for 2-3 days.
Harissa North African Chili Paste
1/2 cup coconut milk (I recommend the full fat version) 1/8 tsp. ground cumin
1/8 tsp. ground coriander
Pinch of salt
Pre-heat your oven to 400 degrees. On a large rimmed baking sheet toss the cauliflower and chickpeas with the olive oil, salt, pepper and cumin seeds. Roast for about 20 minutes, stirring halfway through. Remove from the oven. Add the harissa and toss gently until everything is evenly coated. Start with 1 tablespoon of the harissa, adding more for your taste preferences (I used almost 2 tablespoons). Set aside.
In a small bowl whisk together all of the ingredients for the coconut sauce.
To serve, drizzle the coconut sauce over the warm harissa-coated cauliflower and chickpeas.
Sprinkle with the fresh mint. Serve immediately.
Leftovers can be stored in an airtight container for 2-3 days.
Harissa North African Chili Paste
 |
| Photo credit to floating kitchen.net |
3 ounces dried Mexican chiles
1 tsp. caraway seeds
3/4 tsp. coriander seeds
3/4 tsp. cumin seeds
1 tsp. fresh mint leaves 1 1/4 tsp. kosher salt
5 garlic cloves
Juice of 1 lemon
3-5 tablespoons extra-virgin olive oil
Remove and discard the stems and the seeds from the chiles. The easiest way to do this is with your hands (I recommend wearing disposable gloves). The stems should just snap right off and the seeds will easily shake out. Place the chiles in a medium bowl and cover them with boiling water. Let them soak in the water for about 30 minutes.
Toast the caraway, coriander and cumin seeds in a small dry skillet over medium heat, about 2- 4 minutes or until they become fragrant, stirring frequently to prevent them from burning. Remove from the heat and set aside to cool. Once cooled, grind the toasted seeds along with the mint in a spice/coffee grinder or with a mortar and pestle.
Drain the soaked chiles. Place them in the bowl of your food processor with the blade attachment along with the ground spices, salt, garlic cloves, lemon juice and 3 tablespoons of the olive oil. Process until a smooth, thick paste forms, scraping down the sides of the bowl as needed. It will take a couple minutes, so be patient. You can also add another tablespoon of olive oil to keep things moving.
Transfer the paste to a small, seal-able jar (I like mason jars). Drizzle a thin layer of olive oil over the surface. Seal the jar and transfer it to your refrigerator. The harissa will keep for up to a month. As you use the harissa, add a fresh layer of olive oil to keep the surface covered.
Recipe from www.floatingkitchen.net
3/4 tsp. coriander seeds
3/4 tsp. cumin seeds
1 tsp. fresh mint leaves 1 1/4 tsp. kosher salt
5 garlic cloves
Juice of 1 lemon
3-5 tablespoons extra-virgin olive oil
Remove and discard the stems and the seeds from the chiles. The easiest way to do this is with your hands (I recommend wearing disposable gloves). The stems should just snap right off and the seeds will easily shake out. Place the chiles in a medium bowl and cover them with boiling water. Let them soak in the water for about 30 minutes.
Toast the caraway, coriander and cumin seeds in a small dry skillet over medium heat, about 2- 4 minutes or until they become fragrant, stirring frequently to prevent them from burning. Remove from the heat and set aside to cool. Once cooled, grind the toasted seeds along with the mint in a spice/coffee grinder or with a mortar and pestle.
Drain the soaked chiles. Place them in the bowl of your food processor with the blade attachment along with the ground spices, salt, garlic cloves, lemon juice and 3 tablespoons of the olive oil. Process until a smooth, thick paste forms, scraping down the sides of the bowl as needed. It will take a couple minutes, so be patient. You can also add another tablespoon of olive oil to keep things moving.
Transfer the paste to a small, seal-able jar (I like mason jars). Drizzle a thin layer of olive oil over the surface. Seal the jar and transfer it to your refrigerator. The harissa will keep for up to a month. As you use the harissa, add a fresh layer of olive oil to keep the surface covered.
Recipe from www.floatingkitchen.net
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