Tag Archives: ginger

Gingered Vegetables and a Swiss Chard Pie!

21 Jun

I do lots of traveling for work, and spend quite a few nights in hotels.  I usually bring food with me, get a hotel room with at least a refrigerator if not a microwave also, and cook for myself.  Eating out is good once in a while if I can find an interesting restaurant, but I have to admit that eating canned beans, couscous, and a salad is getting boring.  So today I decided to cook up a bunch of food to take with me!

The first thing I made was the Savory Swiss Chard Pie from FatFree Vegan Kitchen.  I swear Susan comes up with the best, healthiest recipes.  Swiss chard, yum yum.  I haven’t had any of this yet but I did clean out the pie plate with a fork after I put the pie into individual containers.

I’ve never eaten chard stems before, and this recipe uses both the stems and leaves.  Woah, every bit of that vegetable is tasty.

I also cooked up some vegetables tonight.  For dinner tonight, and for the week.  So many vegetables, they barely fit in my largest frying pan.  So here we’ve got some gingery vegetables!

Ingredients!

5 jalapeno peppers, seeded and chopped

2 medium onions, quartered and separated

2 Tbsp. olive oil

1 tsp. chopped fresh ginger

1 Tbsp. chopped garlic

2 lb. red potatoes, cubed

8oz. green beans

4 medium carrots, cut in matchsticks

Directions!

Place the potatoes, green beans and carrots in a large pot of boiling, salted water.  Bring back to a boil and cook for about five minutes, until the vegetables are tender.

While this is cooking, heat the olive oil in a LARGE frying pan.  Cook the jalapenos and onions until soft.  Add in the ginger, garlic, and some salt and pepper to taste.  Cook this over medium heat for about five minutes.

Add the potatoes, green beans and carrots to the frying pan.  Cook over medium heat until everything is cooked through.

Word of advice: if you’ve got more ginger, ADD IT!

So now I’ve got lots of food packed up to go to Utica with me.  So much cheaper, healthier, and vegan than most of the food I find on the road!

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Spicy Red Lentil Soup

16 Mar

To me, lunch is probably the most important meal of the day.  Before I started working from home, I would throw whatever leftovers were around in a container, or wrap something in a tortilla and call it lunch.  But now I’m working from home and I can’t keep from wondering what’s in the fridge every hour or so.

So, I’ve been trying to make filling and interesting lunches for myself.  I have been following the 1600 calorie meal plan out of Becoming Vegan, and the lunch meal is lentil soup.  I’ve been playing around with lentils and have wanted to post the baked lentils that I’ve made big pans of for the last two weeks, but they’re so damn unattractive.  Needing a change, I decided to go for some lentil soup.

I had some fresh ginger in my fridge leftover from the birthday dinner I made for Bret (uggh, I’ve been so bad about photographing and blogging my foods), so I found a recipe that used it.  I made this Spicy Lentil Soup from Jenessa on Recipezaar.

Spicy Red Lentil Soup

Ingredients!

1 tsp. olive oil

2 Tbsp. chopped garlic

1 Tbsp. chopped fresh ginger

2 cups vegetable broth

1 cup water

1 cup red lentils

1 1/2 Tbsp. paprika

1 tsp. cayenne pepper

1 Tbsp. herbes de provence

28oz. can whole tomatoes

Directions!

Saute the garlic and ginger in the olive oil until they are fragrant but not burnt.  Add in the rest of the ingredients, including the juice from the canned tomatoes.  Break up the tomatoes with a spoon, stir well, cover and bring to a boil.  Reduce the heat, cover and let simmer until the lentils are tender.

This soup is SO RED.

I didn’t change much, other than using a vegetable boullion cube and water instead of the broth.  It took about a half hour for the lentils to cook, then I took the cover off of the pot and let it thicken a little bit.  I usually eat soups with more vegetables, and I think adding some peppers, onions, celery or whatever is around would be great.

My stomach is full and doesn’t really care what else is in the fridge right now.

– Ellen

Ginger Raisin Bran Muffins

29 Nov

I am still making muffins. This time it was Ginger Raisin Brain Muffins from Vegan with a Vengeance. Though I’m starting to cheat on Vegan with a Vengeance with The New Farm Vegetarian Cookbook. Pictures from food I made out of that coming soon! Now check out my muffins!

 

-Bret

Banana Chickpea Curry Mk. II

7 May

I had to try this recipe again. Mainly because it was awesome but also because I wanted to try a few things. One thing I didn’t get to try was cooking it with Thai chili peppers because Brenna was over for dinner and she’s a total wussface, and I also didn’t get to try any Thai basil because it wasn’t available at the grocery stores I checked. But I tried my new lemongrass tactics courtesy of Shreyas, and I tried green curry paste and some minced ginger. It turned out real great. Beyond the two lacking ingredients, the only thing I feel like this recipe missed was browning up the chickpeas before adding the coconut and the curry. But this one was mega tasty and might be close to perfect.

I felt guilty making it without Ellen around though. :/

-Bret

Layered Rice with Eggplant and Coconut (Baingan Biryani)

24 Apr

Jennifer posted the recipe for the biryani in the comments for the post. I’m reposting it here in case you missed it. Thanks Jennifer! Heart-heart! -Bret

Layered Rice with Eggplant and Coconut (Baingan Biryani)

2 cups Coconut Milk
1.25 cups Basmati Rice. (sorted and washed in 3-4 changes of water)
1.75 cups Water
.5 cup Grated Coconut
1-3 Dried Red Chile Peppers
1 Large Clove of Garlic
5 Quarter-size slices of fresh peeled Ginger
1-3 fresh Green Chile Peppers
1 Onion
1 ts ground Coriander
1 ts Garam Masala (+ .25 ts for garnish)
.5 ts ground Turmeric
3 TB Peanut Oil
1 lb of Eggplant (cut into bite size pieces)
1.25 ts salt or whatever
1 large Tomato
2 TB fresh chopped Mint Leaves
.5 cup Fresh Cilantro
2-3 TB Lemon Juice

1. Soak rice in the water for 30 minutes.

2. Place grated coconut and red chiles in skillet and dry-roast until golden and fragrant. 1-2 minutes. Let cool, then transfer to blender and process along with garlic, ginger, green chile peppers and onion until finely ground. Mix in the coriander, garam masala and turmeric and process again. Transfer to large nonstick saucepan. Add 2 TB oil and cook, stirring, over medium-high heat. About 5 minutes.

3. Add the eggplant, half the salt and .5 cup Coconut Milk. Cook over high heat about 3 minutes. Reduce heat to medium, cover the pan and cook until eggplant is soft. 15-20 minutes. Remove to a bowl.

4. To the same pan, add 1 TB oil, tomato, mint and cilantro and cook over medium heat until most of the tomato juice evaporates. About 2 minutes. Add the rice and the water it’s soaking in along with remaining salt and coconut milk. Bring to a boil. Reduce heat to low, and cook until the rice is almost fully cooked, about 10 minutes.

5. To assemble the biryani: Remove about half the rice to a bowl. Spread the cooked eggplant mixture over the rice that remains in the saucepan. Cover the eggplant mixture with the reserved rice. Drizzle the lemon juice over the rice, cover the pan, and cook over the lowest heat setting, 10-15 minutes, to blend the flavors. Sprinkle garam masala on top and serve.