Tag Archives: ginger

Slow Cooker Chicken Curry with Ginger and Green Peas

18 Sunday Nov 2012

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I recently re-discovered my slow cooker. But this time I was on a mission to find some delicious, unique recipes that didn’t call for a lot of processed ingredients. I was pleasantly surprised to find Martha Stewart’s Chicken Curry recipe. The version below is my adaptation.

INGREDIENTS

  • 1.5 pounds boneless, skinless organic chicken thighs
  • 2 medium onions, halved and thinly sliced
  • 5-7 garlic cloves, thinly sliced
  • 1 red bell pepper
  • 16 thin slices/strips peeled fresh ginger (about 1 ounce)
  • 2 tablespoons curry powder, preferably Madras
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Kosher salt
  • 2 packages frozen green peas (10 ounces each)
  • 1 14 oz can unsweetened coconut milk (full-fat version)
  • 1/4 cup cilantro leaves (optional, for serving)
  • Cooked basmati rice

DIRECTIONS

  1. In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, red bell pepper, curry powder, coriander, and cumin to coat. Season with 1/2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
  2. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
  3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
  4. To serve, garnish with 1/4 cup fresh cilantro leaves, if desired, and serve over freshly cooked basmati rice.
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Moroccan Chickpea, Butternut Squash & Greens with Couscous

26 Tuesday Oct 2010

Posted by in Entree, Recipe, Vegan, Vegetarian

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This is a delicious vegan recipe that combines sweet and savory flavors and beautiful fall vegetables.

INGREDIENTS

  • 2-3 tbsp extra virgin olive oil
  • 1 large red or yellow onion
  • 1 medium butternut squash, peeled and cubed
  • 4-6 cloves garlic, minced
  • 1/2 tbsp ground cumin
  • 1/2 tbsp paprika
  • 1 tsp ground ginger
  • 1-2 tsp turmeric
  • 1/4 tsp freshly ground black pepper
  • 2 tsp ground cinnamon
  • 1/8-1/4 tsp ground cayenne pepper
  • 1 1/2 cups vegetable (or chicken) broth
  • 2 tbsp tomato paste
  • 2 (15 1/2 oz) cans chickpeas, rinsed and drained
  • 1 (14 1/2 oz) can Muir Glen fire roasted diced tomatoes, undrained
  • 2 medium summer squash (such as zucchini or yellow squash), sliced
  • 1 large bunch of winter greens (such as kale or swiss chard), rinsed and chopped
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp lemon juice

DIRECTIONS

  1. Heat oil in a large saucepan over medium-high heat. Add onion, butternut squash and garlic; saute for 5 minutes.
  2. Stir in cumin through cayenne pepper; cook 1 minute, stirring constantly. Add 1 1/2 cups broth, tomato paste, chickpeas, tomatoes and summer squash; bring to a boil. Cover and reduce heat and simmer for 20 minutes, or until butternut squash is tender.
  3. Add greens, cover and cook for 5 minutes or until greens are tender.
  4. Stir in cilantro and lemon juice.
  5. Serve over couscous.

Malaysian Vegetable Curry

13 Friday Aug 2010

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This is a fabulous, fairly simple curry recipe. Be aware that it’s quite spicy. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Adapted from a Gourmet recipe.

INGREDIENTS

  • 1 1/4 cups shallots or onions, coarsely chopped*
  • 4 large garlic cloves, coarsely chopped*
  • 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
  • 3 tbsp water
  • 2 tbsp extra virgin olive oil
  • 1-2 tbsp muchi curry powder (a spicy, yellow curry powder)
  • 1 (14-ounce) can unsweetened coconut milk
  • 1 1/2 cups vegetable (or chicken broth)
  • 1 jalapeno chile, slit lengthwise in 4 places*
  • 1 (3-inch) cinnamon stick
  • 1 whole clove
  • 3 summer squash (any combination of zucchini or yellow squash or other type of summer squash)*
  • 1 package tofu, drained and cut into 1/2 inch cubes
  • 2 cups cherry tomatoes, sliced in half*
  • 1 large bunch swiss chard, chopped*
  • Cooked short-grain white rice

DIRECTIONS

  1. In a food processor or blender, chop fine onions, garlic, and ginger. Add water and purée to a paste.
  2. In a large heavy casserole heat oil over medium heat. Add onion/ginger paste and cook, stirring, 1 minute. Add curry powder and cook, stirring, 1 minute. Add coconut milk through squash. Increase heat to medium-high and bring to a soft boil. Reduce heat to low, cover and simmer for 5 minutes. Add tofu through swiss chard and simmer, cover and simmer for an additional 1o minutes until all vegetables are tender and tomatoes are wilted. Discard jalapeno, cinnamon stick, and clove.
  3. Sprinkle with thai basil or cilantro and serve with cooked, short-grained white rice.

Chickpea & Cabbage Curry

08 Sunday Aug 2010

Posted by in Entree, Recipe, Uncategorized, Vegan, Vegetarian

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This is one of my favorite Indian curry recipes. It’s spicy, hearty, and bursting with flavor. The flavor of the dish continues to improve over time and therefore makes a great leftovers dish.

(*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Recipe adapted from World of the East Vegetarian Cooking.

INGREDIENTS

Chickpeas

  • 5 tbsp olive oil
  • 2 med sized onions, minced
  • 8 cloves garlic, minced
  • 1 can diced tomatoes, undrained
  • 2 20-oz cans chickpeas, drained
  • 1 head of cabbage, chopped*
  • 1⁄2 cup vegetable (or chicken) broth
  • 1⁄2 tsp salt (preferably kosher salt)
  • 1 tbsp lemon juice
  • 1 fresh jalapeno pepper, minced*
  • 2 tsp very finely grated fresh ginger

Spice Bag #1

  • 1 tbsp ground coriander seeds
  • 2 tsp ground cumin seeds
  • 1⁄4 to 1⁄2 tsp ground cayenne pepper
  • 1 tsp ground turmeric

Spice Bag #2

  • 2 tsp ground cumin seeds
  • 1 tbsp ground amchoor
  • 2 tsp sweet paprika
  • 1 tsp garam masala

DIRECTIONS

  1. Heat oil in a wide pot over a medium flame. When hot, add onions and garlic. Stir until rich med brown.
  2. Reduce heat to medium-low and add spice bag #1. Stir for a few seconds. Add tomatoes. Sauté until well amalgamated with spice mix- ture and brown lightly. Add drained chickpeas and 1⁄2 cup water and 1⁄2 cup broth. Stir. Add spice bag #2, salt, and lemon juice. Stir again.
  3. Add chopped cabbage. Stir again.
  4. Cover, turn heat to low, and simmer for 10 minutes. Remove cover and add minced jalapeno pepper and grated ginger. Stir and cook, uncovered, for another 30 seconds.

Shiitake & Greens Thai Inspired Stir Fry

01 Tuesday Jun 2010

Posted by in Dinner, Entree, Meal, Recipe, Vegan, Vegetarian

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This thai inspired stir-fry is easy to make, but oh so yummy. And, it’s the perfect way to combine different green vegetables, such as sweet peas, kale, scallions, and edamame. Serve with sesame seeds and crushed peanuts over sticky rice. (*Indicates Star Hollow Farm produce.)

INGREDIENTS

  • 1 tbsp peanut oil
  • 3 tbsp reduced salt tamari soy sauce
  • 1/2 tbsp honey
  • 1/4 tsp crushed red pepper
  • 1 tbsp ginger, finely chopped
  • 2 cloves garlic, minced
  • 1 bunch of scallions, chopped*
  • 1/4 lb shiitake mushrooms, rinsed and chopped*
  • 1/2 cup fresh or frozen edamame beans
  • 1 bunch lacinato kale (also called dinosaur or black kale), or other kale*
  • 1 cup sweet peas, rinsed and cut in half*
  • 1 package of tofu, drained and patted dry, and cut into 1 inch cubes
  • Sesame seeds
  • Crushed peanuts

DIRECTIONS

  1. In a small bowl, combine soy sauce through red pepper. Set aside.
  2. Heat peanut oil over medium-high in a large saute pan or wok. Add ginger through mushrooms, and cook until almost tender, about 5-10 minutes.
  3. Meanwhile, if using frozen edamame beans, microwave in a bowl, covered, on high for 1 minute.
  4. Add edamame through tofu to wok. Cook over medium heat, until kale wilts. Add soy sauce mixture. Cook for another 5 minutes, or until the kale is tender.
  5. To serve, place about 1/2 cup sticky rice in a bowl, top with 1 cup onion/greens mixture, and tofu. Sprinkle with chopped scallions, sesame seeds, and chopped peanuts.

Green Lentil Curry with Swiss Chard, Broccoli Rabe & Carrots

12 Tuesday Jan 2010

Posted by in Dinner, Entree, Farmers' Market, Lunch, Recipe, Vegan, Vegetarian

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This savory dish calls for homemade curry paste. While this sounds intimidating, it’s actually quite simple and far tastier than the ground curry spice you might find in the grocery store. The broccoli rabe, swiss chard and carrots add nice vibrant color, texture, and taste. Broccoli rabe, despite its name, is actually a relative of turnips, not broccoli. The entire plant – stems, leaves, and broccoli florets – are edible.

Serve with basmati rice, plain yogurt and flatbread, such as naan, for a hearty lunch or light dinner. Recipe adapted from Food & Wine. (*Indicates produce purchased at the Dupont Circle Farmers’ Market.)

INGREDIENTS

  • 1 cup green lentils
  • 1 cup french green lentils
  • 1 teaspoon tumeric
  • 3 1/2 cups organic, free-range chicken broth or vegetable broth
  • 2 cups water
  • 4 tablespoons extra virgin olive oil (divided)
  • 1 large, organic red onion*
  • 2 cups chopped, organic carrots*
  • 1 (14.5 oz) can organic fire roasted tomatoes (such as Muir Glen)
  • 2 to 4 teaspoons finely grated ginger
  • 4 garlic cloves, mashed to a paste
  • 3 teaspoons ground coriander
  • 2 teaspoon ground cumin
  • 1 teaspoon cumin seeds
  • 1 medium to large, organic shallot, minced
  • 1 tablespoon tomato paste mixed with 1 tablespoon of water
  • 1 medium bunch broccoli rabe
  • 1 large bunch swiss chard (chop all of each swiss chard leaf, including stem) or kale (remove stems and only use leaves, finely chop)
  • 1 cup finely chopped cilantro
  • 1/2 teaspoon cayenne pepper
  • Salt

DIRECTIONS

  1. In a saucepan, combine the lentils with the turmeric, broth and water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender.
  2. Meanwhile, saute onion and carrot in 1 tbsp extra virgin olive oil over medium-high heat in a saute pan.
  3. In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat 3 tbsp oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
  4. Add broccoli rabe, swiss chard (or kale), onion-carrot mixture, canned tomatoes, three-fourths of the cilantro and the cayenne to lentils and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.
  5. Serve with basmati rice, warm naan and plain yogurt or sour cream.

Tofu Stir-Fry with Green Vegetables and Peanuts

19 Saturday Dec 2009

Posted by in Dinner, Entree, Lunch, Recipe, Vegan, Vegetarian

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This is a simple, delicious stir-fry. The sticky rice is key to bringing all the flavors together. (* Indicates CSA vegetables.)
INGREDIENTS
  • 4 tbsp soy sauce
  • 1 1/2 tbsp honey
  • 1/4-1/2 tsp dried crushed red pepper
  • 3-5 cloves garlic, minced
  • 1 1/2 tbsp fresh ginger, minced
  • 1 bunch broccoli crowns*, separated into small florets
  • 2 tbsp peanut oil
  • 1 large vidalia onion, sliced
  • 1 bunch bok choy*, rinsed and chopped
  • 1 bunch tatsoi*, rinsed and chopped
  • 1 small bunch green onions, chopped*
  • 1 package organic extra firm tofu, drained & patted dry with paper towels, and cut into 1/2 inch cubes
  • 1/4 cup lightly salted peanuts, finely chopped
  • Sticky Rice

DIRECTIONS

  1. In a small bowl, combine soy sauce through ginger. Set aside.
  2. In a pressure cooker, cook broccoli crowns until just tender (bring to pressure then put the broccoli in a colander and rinse in cool water to stop the cooking). (Note: if you do not have a pressure cooker, steam or boil the broccoli until just tender and rinse in cold water.)
  3. Heat 1 tbsp peanut oil over medium-high in a large saute pan. Saute onions until translucent. Add soy sauce mixture, bok choy, and tatsoi. Cook over medium-low heat, until bok choy and tatsoi begin to wilt. Remove from heat when the stems of the bok choy are tender. (about 5 minutes)
  4. Meanwhile, in a separate large saute pan, heat 1 tbsp peanut oil over medium-high heat, add tofu and saute until browned on all sides.
  5. To serve, place about 1/2 cup sticky rice in a bowl, top with 1 cup onion/greens mixture, and tofu. Sprinkle with chopped green onions and chopped peanuts.

Indian Cauliflower Curry

20 Friday Nov 2009

Posted by in Dinner, Entree, Lunch, Recipe, Vegan, Vegetarian

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This is a tasty indian curry recipe, with lots of flavor and variety of texture. It can be made with a variety of vegetables. I’ve made it with the following combination of vegetables: eggplant, potatoes & green beans; cauliflower, sweet potato, and bok choy; and cauliflower and potato. Recipe adapted from From Curries to Kebabs: Recipes from the Indian Spice Trail by Madhur Jaffrey. (*Indicates CSA vegetable.)

Serve with Mint-Cilantro Chutney and Basmati Rice.

INGREDIENTS

  • 1 cup chopped onion
  • 2-inch piece of fresh ginger, peeled and chopped
  • 4-6 cloves garlic, chopped
  • 8 tbsp extra virgin olive oil (EVOO)
  • 2 medium to large boiling potatoes, diced into small 1/4″ pieces (boiled, cooled and peeled)*
  • 5 cups of cauliflower florets*
  • A generous pinch of ground asafetida
  • 1 tsp whole cumin seeds
  • 1 1/2 tsp ground coriander
  • 3/4 tsp ground cumin
  • 3/4 tsp ground tumeric
  • 1 28oz can crushed tomatoes, or diced tomatoes blended, or 3-6 small-medium tomatoes blended
  • 1 1/2 tsp kosher salt, or to taste
  • 3-4 fresh hot green chilies (such as jalapeno), whole but with small slits cut in each*
  • 2 medium bunches of bok choy or swiss chard*

DIRECTIONS

  1. Put the onion, ginger, garlic and 4 tbsp water in a blender, and blend until smooth.
  2. Pour the oil into a large, preferably nonstick, lidded pan and set over medium-high heat. When the oil is hot, put in the potatoes and cauliflower. Fry, stirring until they are lightly browned. Remove with a slotted spoon and set aside.
  3. Off the heat, remove all but 3 tbsp of oil from pan, then return the pan to the heat. Add asafetida and then cumin seeds. A few seconds after, add onion mixture from blender. Stir fry for 3-4 minutes. Then add coriander, cumin, turmeric, and cayenne pepper. Stir for a minute, then add tomatoes and cook, continuing to stir for another 2 min.
  4. Add cauliflower and potatoes, 1/2 cup water, salt and the chilies. Stir, bring to simmer, cover and cook over very low heat for 15 minutes. Add greens, cook for another 10-15 min. or until cauliflower is tender.

Carrot Ginger Soup

10 Saturday Oct 2009

Posted by in Dinner, Lunch, Recipe, Side, Soup, Vegetarian

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John inspired me to try a carrot ginger soup recipe. I ended up finding one on epicurious.com. After reading the reviews, I modified it quite a bit. I served a cup of it along side the Roasted Autumn Vegetables and Grilled Pork Chops with Chimichurri Sauce. Here’s my version of the recipe:

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 cup minced onion
  • 2 tbsp minced peeled fresh ginger (way too much, only add about 2 tbsp)
  • 3-4 cups chicken stock or vegetable stock
  • 4 cups sliced peeled carrots (about 1 1/2 pounds)
  • 3/4 cups orange juice
  • 1/4 cup half and half (1/4 cup)
  • 1-1.5 cups apple cider
  • ½ tsp kosher salt
  • freshly grated pepper

Directions

1.     Heat oil in heavy large saucepan over medium-high heat. Add onion and 1/4 cup minced ginger and sauté until onion is translucent, about 5 minutes. Add chicken or vegetable stock and sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.

2.     Working in batches, puree mixture in blender or processor. Return soup to saucepan. Mix in orange juice, then half and half and cider. Cook over low heat 5 minutes.  Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary.) Ladle soup into bowls.